Rouge de Bordeaux Wheat Berries

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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, ND by Farmer Mark Leppert
  • This is a Heritage, Landrace grain.  Learn more.

 

  • 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

    Customer Reviews

    Based on 9 reviews
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    Emmanuele Salvati

    Rouge de Bordeaux Wheat Berries

    B
    Becky Fuller
    Excited about trying them

    I haven't had a chance to use them yet. I am excited about trying them this weekend.

    P
    Patty Forster

    Was recommended Barton’s. So glad I was. Great product.

    M
    MLV

    Absolutely love the Rouge de Bordeaux wheat berries! Have been milling them and baking loaves of sandwich bread. My family fights over the loaves!

    R
    Rita Bunker
    Best Berries Ever

    So happy with berries and Barton Springs Mill wish you had a store that I could shop in at the Mill

    BSM Reviews

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    Sonora Flour
    Debora Crosby
    I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

    This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

    P
    Spelt Flour
    Paul m
    Spelt pizza

    Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!

    L
    Wrens Abruzzi Rye Flour
    Laura Sanders
    Great flavor!

    This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

    Beautiful Flour

    The Rouge de Bordeaux has a silky feel which I loved. The aroma while bread baking had a great spice smelling and the color of my rustic bread was a beautiful dark brown. The taste of bread was awesome. I will order again. I loved the other two flours as well.

    Best Flour I Have Ever Used

    I heard about Barton Springs Mill from a friend. I bake a lot of bread and wanted to try all the flours. The rye, wheat flours and the all-purpose flour are the best I have ever used. The whole grains are robust and flavorful, and the products are locally sourced. Ordering using the web site was easy and the shipment was well packaged and prompt. I will use Barton Springs Mill flour exclusively in all my future baking.