I baked for the first time today with the whole grain version of this flour. While it doesn’t provide as unique of a flavor profile as Rogue de Bordeaux flour, the Ruby Lee flour lends a lovely, sweet wheatiness to the bread. Overall, it’s got a really pleasant, balanced flavor with a bit of nuttiness.
This flour also makes dough that is a pleasure to work with. It’s got enough strength to provide a great texture, even at a high proportion. Working with a dough where 60% of the flour was this whole wheat, I was able to get just as much oven spring and a very similar crumb to a mostly white bread.
I highly recommend this flour! It’s an excellent whole wheat with great flavor.