Rouge de Bordeaux Wheat Berries

Our Rouge de Bordeaux berries are CONVENTIONAL (non-organic). These berries were grown on land that has not been certified organic, but were produced without the use of any chemicals.

Click here to learn how to cook and sprout whole berries.

This 19th century wheat was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with aromas of cinnamon and baking spice. It can be used as bread flour in any recipe.

  • Class: Hard Red Winter Wheat
  • Grown in: Valley City, North Dakota by Little Yellowstone Heritage Grains 
  • Available types: Whole Berry, Whole Wheat Flour‘00’ Flour  What is ’00’?
  • Protein: 15.25%
  • Flavor profile: Nutty and earthy with subtle notes of cinnamon and baking spice
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Crackers, Muffins, Pizza, Pretzels, Yeasted Rolls and Breads
Our whole wheat and rye berries and corn kernels are natural agricultural products. We rigorously clean and inspect every product, but removing all foreign material is impossible. Please inspect your grain prior to cooking or milling. 

    Customer Reviews

    Based on 39 reviews
    Jane Campbell
    Turkey Wheat

    One of my favorite wheats to mill! Shipping was fast.

    Brett R.
    Good for pasta too

    This mills fine on a Mockmill KitchenAid attachment. I sifted out the bran and re-milled the bran before making pasta dough. I normally use 200g AP or 00 flour to 105g eggs. With 200g of this flour, I recommend increasing the liquid portion to at least 110g or 115g of eggs. Definitely let the pasta dough rest for at least 20-30 minutes before rolling it out; it needs that time to fully absorb the moisture. The flavor is richer and nuttier than store-bought whole wheat pasta. Worth it and I can't wait to test the others.

    Ellen Stackable

    This berry make for a wheaty, yet light flavor in the bread.

    Peggy Kauffman
    Fresh milled

    Loved working with this flour. Has an amount of protein that allows for a great sourdough.

    Kevin Gulliver
    Excellent Flavor

    I have used the Rouge de Bordeaux to make sourdough Fougasse. Rouge de Bordeaux adds a delightful depth of flavor.