Organic Whole & Sifted Rouge de Bordeaux Bread Flour
Stone-milled to order at Weatherbury Farm from Organic Rouge de Bordeaux Hard Red Winter Wheat which is grown on the farm.
AVAILABLE AT THE FEBRUARY 22 2025 PICKUP & FOR FEBRUARY MAIL ORDERS
Heritage High Protein Bread Flour with a naturally sweet rich nutty flavor and enticing aroma — great for bread (sourdough, hearth and pan)!
Organic Whole Rouge de Bordeaux Bread Flour
Milled to order from Organic Rouge de Bordeaux Hard Red Winter Wheat grown at Weatherbury Farm.
Ground in one pass and sifted through a very coarse sieve so that any very large pieces of bran are removed.
Contains the minerals, vitamins, enzymes, amino acids, fiber and oils in the same proportions as they are found in the grain.
This flour is not bleached.
2 lbs* ($5.60); 5 lbs* ($11.11); 25 lbs ($45.18); 50 lbs** ($86.89)
Organic Sifted Rouge de Bordeaux Bread Flour
Milled to order from Organic Rouge de Bordeaux Hard Red Winter Wheat grown at Weatherbury Farm.
Ground in multiple passes and sifted through a fine sieve. Approximately 85% extraction. There are some small pieces of bran and because the flour still has the germ, it has the grain’s natural flavor
This flour is not bleached.
2 lbs* ($8.61); 5 lbs* ($17.09); 25 lbs ($70.48); 50 lbs** ($135.54)
* 2 and 5 pound bags are packaged in re-sealable bags.
**50 pound bag cannot be shipped.
One pound of flour equals approximately 3 cups of flour.
Please Note: Our Rouge de Bordeaux Bread Flour provides a lofty sourdough loaf , but it may be denser than the sourdough bread you are used to. Please see our article on baking sourdough bread with Weatherbury Farm Flours.
See your Weatherbury Farm Rouge de Bordeaux Bread Flour growing in the field!
Rouge de Bordeaux Wheat growing at Weatherbury Farm
Weatherbury Farm’s Rouge de Bordeaux Wheat Tracker traces Rouge de Bordeaux Hard Red Winter Wheat (which is milled into Rouge de Bordeaux Bread Flour) back to the field where it was grown, here at Weatherbury Farm.
Weatherbury Farm is one of a handful of farms that produces local flours (flour milled from grains grown on the farm). But we take it a step further and provide, through our grain tracker’s complete traceability — information & pictures of how, when, and where the grain was grown.
Imagine serving great tasting bread made with Rouge de Bordeaux Bread Flour and to the “oohs” and “aahs” of your guests, you pull out your cell phone and click on Weatherbury’s Rouge de Bordeaux Wheat Tracker and say “Let me show you how the grain was grown that was milled into the flour from which the bread was made.”
Using Weatherbury Rouge de Bordeaux Bread Flour
Rouge de Bourdeaux Pan Bread
Use in bread (pan & sourdough) , crackers, biscuits, rolls pizza crust, pretzels.
Weatherbury’s recipe book which is included with your first order has our personal favorite recipes.
Sourdough Bread: Included in our cookbook is a sourdough recipe which works well with Weatherbury’s stone ground flours. If you are using your own recipe, we recommend that you start with a hydration of 70% or less.
Of the flours we offer, Rouge de Bordeaux Flour makes one of the loftiest sourdough bread. You might enjoy reading this article on making sourdough bread with Weatherbury Farm Flours.
Both the terroir of the soil and the fact that our Rouge de Bordeaux bread flour is stone-milled give the flour a wonderful naturally sweet wheat flavor.
How to substitute Weatherbury Rouge de Bordeaux Bread Flour in your
English Muffins made with Rouge de Bordeaux
own recipes
You can substitute 100% Weatherbury Rouge de Bordeaux Bread Flour for bread flour or all-purpose flour in recipes for bread, rolls, muffins, etc.
With high protein and very good milling and baking characteristics, Rouge de Bordeaux wheat produces excellent breads with a dark color, a sweet rich nutty flavor and enticing aroma.
Rouge de Bordeaux is mentioned in many articles about bread baking.
When you use Weatherbury Rouge de Bordeaux Bread Flour in baked goods, they not only taste better but are also more nourishing.
Benefits of Wheat Flour
Rouge de Bourdeaux Sourdough Bread is not as lofty as Glenn, but it sure tastes good,
Wheat is an excellent source of protein, dietary fibers, manganese and selenium. Wheat’s fiber boosts the digestive process and improves overall metabolism. The vitamin B content of wheat provides you with energy. Additionally, the complex carbohydrates in wheat keeps you feeling fuller longer and give you energy over a longer period.
Managanese, which wheat is rich in, acts as a co-factor for greater than 300 enzymes involved in the production of insulin and glucose secretion. Wheat’s betaine content prevents chronic inflammation, which is a key constituent in rheumatic pains and diseases. Additionally, its anti-inflammatory property reduces the risk of ailments like osteoporosis, heart diseases, Alzheimer’s disease, cognitive decline, and type-2 diabetes.
And best of all, it tastes great.
Storing Rouge de Bordeaux Bread Flour
There are no preservatives in our flour. Please refrigerate. If you will not be using the flour immediately, please store in the freezer especially in warm weather.
More Information about Rouge de Bordeaux Bread Flour
History of Rouge de Bourdeaux Bread Wheat
Whole and Sifted Rouge de Bourdeaux Flour
Rouge de Bordeaux Wheat is a game changer — a facultative wheat, which means that it can be planted either in the fall or in the spring. Thus, it is a high protein wheat that can be planted in the fall and as such, is ahead of the weeds in the spring.
It is a heritage high protein hard red wheat dating back to the mid-1800s in the southwest of France (and moving to the Bourdeaux region c. 1871). This may have been the wheat that gave French bakers their reputation for making superb artisan bread! Very popular until World War II when industrialized agriculture had farmers shifting to modern high yield wheats.
Rouge de Bordeaux Wheat is having a comeback with farmer seed sharing in the U.S. (In fact, our seed comes from a farmer that Nigel met at the 2023 Hudson Valley Grain School.) It has a sweet rich nutty flavor and an enticing aroma.
In contrast, today’s wheat ( Triticum aestivum ) can be traced back to domesticated forms of spelt (T. spelta) . Because spelt does not thresh free from the hull, farmers/ plant breeders in the 1800s selected and planted spelt grains that did thresh free and by continuing to do this over a period of time, a free-threshing wheat developed.
Harvesting Rouge de Bordeaux Wheat
In the early 20th century, the laws of Gregor Mendel were applied to wheat breeding. This produced wheats with a thick bran that were bred to withstand chemical fertilizers, herbicides and pesticides and could stand up as well to the harsh roller milling processing necessary to produce loaves and loaves of “white bread.” Because of global market pricing, breeders of this type of wheat strive to have the lowest cost of production possible.
For both organic systems and also stone milling of flour, wheat varieties with a thinner bran work better than the above modern wheats with a hard bran. Not all breeders look to breed wheat that will stand up to roller mills and produce “white bread.” It is those wheats that are used in today’s organic production.
Rouge de Bordeaux Wheat — the grain
The wheat kernels thresh free of the chaff from the grain head during combining (harvesting) and don’t require an extra dehulling step like spelt, emmer or einkorn. Before milling, the grain is cleaned to remove any remaining chaff, straw pieces or weed seeds.
Other bread flours available from Weatherbury Farm:
Please Note: Our Glenn bread flour provides the loftiest sourdough loaf of all our bread flours, but it may be denser than the sourdough bread you are used to. Rouge de Bourdeaux also provides a lofty sourdough bread, but not as lofty as Glenn. Both Glenn and Rouge de Bourdeaux have unique tasty flavors. Please see our article on baking sourdough bread with Weatherbury Farm Flours.