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Heirloom Rouge de Bordeaux Wheat Berries
$7.85 – $64.95
These are whole unmilled Rouge de Bordeaux hard red winter wheat berries grown in North Dakota.
100% whole grain, sourdough leavened bread (66% Rouge de Bordeaux, 33% hard white wheat).
Rouge de Bordeaux quickly topped the Breadtopia favorites list for its smooth, mellow flavor, aroma of spices, and excellent bread baking qualities. Its high (15%) protein content lends itself to an excellent rise and open crumb even when used as an all whole grain flour.
Rouge de Bordeaux dates back a few hundred years to, you guessed it, the Bordeaux region of France.
Our Rouge de Bordeaux wheat berries are grown from non-GMO seed without the use of chemical inputs and employing farming practices such as multiple crop rotation and cover crops that nourish and regenerate a healthy soil. Healthy soil grows a nutrient dense and naturally pest and disease resistant plant, that translates to healthy, disease resistant humans.
This Rouge de Bordeaux is not USDA Certified Organic.
This is the 5 gallon bucket and lid that the wheat berries come in when the 35 lbs option is chosen.
For more information on the bucket and lid, click here.
Heirloom Rouge de Bordeaux Wheat Berries
We have compiled some information about long term grain storage (click).
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Moist Whole Wheat Sharlotka (Apple Cake)
Sharlotka is a moist and fluffy Russian apple cake that is leavened with beaten eggs. In this variation, tart granny smith apples are paired with aromatic rouge de bordeaux flour. Serve the cake warm as is or with ice cream, creme anglaise, or whipped cream. Other flours and apple varieties work well too, but try this combination if you can.
Pumpernickel Raisin Bread
Here is a pumpernickel raisin bread with bold flavors that balance out in the final product. Cocoa, coffee, molasses, rye, corn, wheat, and raisins meld together during a slow sourdough fermentation, and the result is chewy and intoxicating. This is not quite a dessert bread, but certainly with a layer of melted butter or made into French toast, it'll be a decadent treat.
Acorn Squash Milk Bread with Tangzhong
Here's a fluffy bread with a subtle acorn squash flavor. A slice toasted with butter and a sprinkle of cinnamon reads like dessert, but it also works for avocado toast and savory sandwiches. This bread is perfect for French toast too, though there's no rush to use it up because the tangzhong method slows the staling process.
Sourdough Multi-wheat Fruit and Nut Bread
Chewy figs, tart dried cranberries, toasted walnuts, and a multitude of wheats combine to make this chewy and flavorful bread. The baking spice aromas of rouge de bordeaux, buttery flavor of khorasan wheat, and grassy rye work in harmony, and the dried fruits vary from sweet to tart. Enjoy this symphony of flavor for breakfast or snack, and feel free to freeze slices to savor for weeks.
Whole Wheat Sourdough Hokkaido Milk Bread
Hokkaido milk bread is soft and delicious with an amazing feathery crumb. Usually made with refined white flour, this recipe makes a lofty and soft milk bread using whole grain wheat flour for more nutrition and flavor.
Whole Grain Sourdough Bagels
These whole grain sourdough bagels have the most important characteristic of bagels; they're chewy. The inside has just the right density and texture, and the "skin" is thick and malty. On top of that, the bagels are full of the fiber, flavor, and nutrients of whole grain heritage wheat flours.
Whole Grain Chelsea Buns with Cinnamon and Sage
Sage, cinnamon, and bourbon-soaked raisins make these Chelsea buns perfect for winter breakfast or tea time. And the whole grain flour and sourdough leavening of the dough add a depth of flavor and a slight tartness that pair wonderfully with the filling.
Rouge de Bordeaux Sourdough Breads
Rouge de Bordeaux wheat is delicious, aromatic, and high in protein. This fresh-milled flour makes wonderful sourdough breads that pair well with cheese, soup, and more.
Nira Morning (verified owner) –
This is such a nice grain. It smells wonderful. I love making baguettes and sourdoughs with about 20% Rouge de Bordeaux. It adds a distinct dimension of flavor and aroma, and gives my AP flour a little more backbone. I grind it with my Kitchenaid mixer attachment.
Doug (verified owner) –
Wow. I’m blown away by the flavor and working properties of this wheat. It’s delicious. Spicy, sweet and aromatic when fermented for 24 hours in my 80% hydration batards. I hope it never ever goes out of stock. It would be a sad day. Thanks for bringing it to us Eric.
Caroline (verified owner) –
Wonderful grain that is new to me. I was so intrigued by the description that I purchased it . I was very pleased with the bread I made. It definitely has a rich fragrance and is lovely to work with. I am looking forward to more breads from this grain. I bought the whole grain and used my Mock Mill to grind it to perfection.
Faye (verified owner) –
I love,love, love working with this grain! I’ve been milling my own flour for almost a year and recently decided to try this. It will be a staple in my pantry. Use it as you would a hard red spring or winter wheat. It has good gluten development and is wonderful toasted. Gets crispy and chewy with a nice rich flavor.