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    • Home / Products / Rouge de Bordeaux Wheat Berries (certified organic)
    Rouge de Bordeaux Wheat Berries (certified organic)

    Rouge de Bordeaux Wheat Berries (certified organic)

    $11.00 - $18.00
    Weight
    Type

    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:  Montross, Va. by Wolf Farms Organics
    • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
    • Protein: 12.5%
    • 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

       

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

     

    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 79 reviews
      96%
      (76)
      1%
      (1)
      0%
      (0)
      3%
      (2)
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      N
      Nan F.
      Best sourdough wheat

      I love milling my Rouge de Bordeaux berries and enjoying their aroma. I like playing with the grind levels and sifting for different results. Rouge gives a deep color that I crave. Midnight blue. These are fresh berries that wil brighten your loaves.

      S
      Suzanne Christoferson
      Game changer Rouge

      Since I started using this as a blend with King Arthur Flour my country loaves have taken on a whole new level of taste as well as texture plus the dough is so much easier to work with.

      D
      Debbie Dooley
      Great!

      I love these berries to make my bread

      D
      Duane C.
      My favorite

      I always keep Rouge available - every loaf I make is either 100% or some blend with Stardust. My other favorite. I also like Butler’s Gold, but not Yecoro Rojo.

      K
      Kathryn DiSilvestro Floyd
      Rouge de Bordeaux

      One of my most favorite of Barton Springs Mill flours to bake with out of all I've tried so far. Love the hint of spice, especially in cinammon rolls and brioche.

      123