Rouge de Bordeaux Wheat Flour
Rouge de Bordeaux Wheat Flour
5 lb
Rouge de Bordeaux Wheat Flour
Rouge de Bordeaux Wheat Flour
5 lb
Heritage Grain
Chemical Free
GMO Free
- Heritage Wheat
- Pesticide Free, Glyphosate Free
- Regeneratively Grown
- Stone-Milled for Maximum Nutrition
- Non-GMO
- Unbleached & Unbromated
- No Synthetic Additives
- Bagged in Cotton, Not Plastic
- Price Includes Shipping, Shipped Separate
- Description
- Ingredients
- Standards
- Best Uses
The flavor is rich and layered: gently sweet with notes of toasted grain, nuts, and a warm, subtle spice that deepens with fermentation.
Bakers love Rouge de Bordeaux for its softer, more extensible gluten profile, which produces doughs that are forgiving, easy to work with, and especially well-suited for long fermentation and sourdough baking.
The result is bread with amazing taste, excellent structure, and a tender crumb, layered with beautiful color, a nutty aroma, and deep, old-world character that brings the taste of the French countryside straight into your kitchen.
- Freshly stone-milled whole the old-fashioned way, preserving the grain’s flavor and nutrients.
- Grown regeneratively without pesticides or genetic manipulation.
- Bagged in cotton, not plastic.
- Never fortified, bromated, or bleached.
- Heritage whole wheat flour, meaning has not been sifted for maximal nutrients and flavor.
This is grain your ancestors would recognize.
This truly whole-grain flour benefits from gentle handling and higher hydration. A longer autolyse and avoiding over-mixing will highlight its natural extensibility and nuanced flavor.
With a protein content just over 13%, Rouge de Bordeaux performs beautifully in naturally leavened sourdough loaves, but it also shines in yeasted breads, rustic hearth loaves, and heritage-style baked goods. Expect a slightly darker crumb, rich aroma, and exceptional depth, hallmarks of traditionally stone-milled heritage wheat.
Traditional Uses of Rouge Flour:
- Sourdough artisan loaves – classic French-style sourdoughs with nutty, rich flavor.
- Rustic country breads – dense, flavorful loaves typical of rural French bakeries.
- Baguettes – produces a chewy, deeply flavored crumb.
- Pain de campagne – traditional French country bread, often mixed with other flours.
- Hearty muffins and quick breads – rustic texture with a slightly sweet, nutty taste.
- Pizza dough – artisan-style crust with rich flavor.
- Blended breads – combines well with lighter flours for softer loaves while keeping deep flavor.
Regeneratively Grown. Heritage Grains
The wheat we eat today is vastly different from the heritage and ancient varieties our ancestors relied on. Over the last century, wheat has been bred for higher yields, disease resistance, and compatibility with industrial processing, rather than for its nutritional value or digestibility. These modern wheat varieties often contain altered protein structures, making them harder to digest. Additionally, the practice of pre-harvest desiccation, where wheat is sprayed with glyphosate right before harvest to accelerate drying, has become increasingly common. Which means glyphosate residues end up on the flour you consume, further compromising digestive health and negatively impacting gut bacteria.
At Nourish Food Club, we preserve the traditional wheat varieties that our ancestors ate. These ancient heritage grains are not only more nutritious but also far more digestible. Our chemical-free heritage and ancient grains are cultivated with regenerative agriculture practices that work in harmony with the land, restoring soil health and biodiversity. The result is a flour that honors the past, offering superior taste, digestibility, and nutritional value - without the toxic agrochemicals.
Pure, Unadulterated Flour
Walk down any bread aisle, and you’ll see “enriched flour” as a staple ingredient. While it sounds positive, it actually signals a troubling process: most modern flour is stripped of its natural nutrients, and then synthetic versions are added back in. This includes iron shards (yes, real metal) and synthetic B vitamins like folic acid, which can disrupt the body’s natural nutrient balance. What's more - most commercial flour is bleached these days, which involves treating the flour with chemicals (like chlorine gas or benzoyl peroxide) to whiten it and speed up the aging process. This bleaching process not only alters the color of the flour but can also strip away some of its nutrients.
Our heritage flour, however, is free from such artificial fortification. We believe in preserving the natural integrity of the grain, with no bleaching and no synthetic additives. Sourced from regeneratively grown heritage wheat, our flour retains all the nutrients that nature intended, providing you with a cleaner, more nutritious product.
Stone-Milled for Maximal Nutrients
Once harvested, grains must be milled to transform them into flour. While modern roller mills dominate industrial flour production, we choose the time-honored method of stone milling to preserve the integrity of the grain.
Stone milling is a traditional, slower grinding process that crushes whole grains between two large natural or engineered stones. Unlike high-speed roller mills, which strip away the bran and germ to create ultra-refined flour, stone milling preserves more of the grain’s natural vitamins and minerals - delivering a flour that is not only more nutritious but also richer in flavor.
Because stone mills generate less heat, delicate nutrients remain intact, and the resulting flour retains a coarser texture with more depth and character. Many bakers and home cooks find that stone-milled flour produces superior-tasting sourdough bread and other baked goods with a heartier, more satisfying bite. At Nourish, we are committed to milling methods that respect both tradition and nutrition, ensuring that our flour delivers the highest quality in both taste and nourishment.
