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Rouge de Bordeaux Whole Grain Flour
$7.70 – $61.05
100% whole grain, sourdough leavened bread (66% Rouge de Bordeaux, 33% hard white wheat).
Rouge de Bordeaux is a hard red winter wheat that dates back several hundred years to the Bordeaux region of France. This wheat makes an excellent bread with a rich brown color, mellow flavor, and baking spice aroma.
Our whole flour contains all parts of the wheat – bran, germ and endosperm. Nothing is removed.
Protein content: 15%
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.
Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.
Rouge de Bordeaux Whole Grain Flour
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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.
Pan Gallego con Moña
Pan Gallego con Moña is a style of bread from Galician, Spain. It's is made with a strong, high hydration dough, and bow or "moña" is twisted on the top of the dough just before it's baked. Not only is it a fun dough to shape, the crunchy brown crust and creamy pocketed crumb make it a spectacular bread to enjoy all by itself or dipped in olive oil and herbs.
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.
Corn Cheddar Jalapeño Sourdough Breads
These tasty corn cheddar jalapeño sourdough breads have hints of spicy and cheesy cornbread overlaying the artisan-style sourdough bread flavor and pliable bread texture.
Ten of One; One of Another
Bread dough is versatile, and a big batch can be used in many ways. This recipe shows you how to make 10 chewy sourdough rolls one day, and from the same batch of dough, a crusty sourdough artisan loaf the next day.
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.
aura (verified owner) –
My family and I love the flavor! I am not the most experienced bread baker and I got a lovely open crumb and wonderful crust with 100% Rouge de Bordeaux in the plain no knead 80% recipe.
I always try new flours all by themselves in the most plain, no knead 80% recipe so that I can get the full idea of the flavor and behavior of the flour. This one was really mellow and delicious!
MICKEY SCHAFER (verified owner) –
Kamut used to reign solo as my favorite necessary whole wheat to create fabulous texture, but I’ve added Rouge de Bordeaux to the list. I don’t know the correct bread-baking lingo, but R de B seems to add a “foamy” quality to the dough. I can feel the difference during stretch-n-folds, and the bread has that slightly denser yet springy quality that I value so much in Kamut. In recent experiments with non-gluten flours, R de B helps maintain some loft and openness that nut or grass-based flours tend to deflate. For example, replacing 15% of the wheat flour with a finely ground almond flour adds very nice flavor and crust, and using R de B around 1:1 with a white flour (along with the almond flour) produces a really lovely loaf of bread.
jonpolcon (verified owner) –
I cannot recommend this flour for anyone who uses hydration 80%+
It seems to be a very weak flour. I’ve tried it twice now, once with it 50% in conjunction with select bread flour, and once more with 100%. Perhaps it does better at much lower hydration, but I am not going to waste any more time/money on it.
For the purposes of review I need to give it a rating but the algorithm forces me to give it at least one star.