Rouge de Bordeaux is a hard red winter wheat with a protein percentage of 15.25%. It has a nutty and earthy flavor with notes of cinnamon and baking spice.
Rouge de Bordeaux whole wheat
This 19th wheat variety was introduced to the Bordeaux region in France in the early 1830-ies by Marquis de Noé. Rouge de Bordeaux flour quickly found its way to the French bakers. It remained a favorite for generations. It and It is a perfect wheat for (sourdough) bread, pancakes, muffins or cookies, giving a strong dough and a fabulous flavor to any baked bread or pastry. No additional flavoring with fruits or nuts needed.
The whole wheat quality is stone-milled at Dutch Fika (grain berries sourced from Barton Springs Mill).
The '00' type quality is stone-milled and sifted at Barton Springs Mill.