a French red wheat dating back to the 1700s/early 1800s, Rouge de Bordeaux is renowned among the artisan bakers and boulanger paysan (farmer-miller-bakers) of France, where it is still grown and baked. It also has a strong following in North America for its flavour and digestion profile. Bordeaux is originally a selection of ‘Noe’, in turn a selection from a Ukrainian landrace from which much early French wheat breeding is derived (Don’t tell the French). We love Bordeaux for its flavour, texture (soft crumb) and colour. It yields 3T/Ha on country that a modern wheat will do 10t/Ha, but few modern wheats (some do) offer the extended range of qualities that Bordeaux offers. 15% protein. Kosher certified.
Rouge de Bordeaux
a French red wheat dating back to the 1700s/early 1800s, Rouge de Bordeaux is renowned among the artisan bakers and boulanger paysan (farmer-miller-bakers) of France, where it is still grown and baked. It also has a strong following in North America for its flavour and digestion profile. Bordeaux is originally a selection of ‘Noe’, in turn a selection from a Ukrainian landrace from which much early French wheat breeding is derived (Don’t tell the French). We love Bordeaux for its flavour, texture (soft crumb) and colour. It yields 3T/Ha on country that a modern wheat will do 10t/Ha, but few modern wheats (some do) offer the extended range of qualities that Bordeaux offers. 15% protein.