What's growing on Monmouth Farm

We have been developing our Rouge de Bordeaux wheat (Triticum aestivum) over the past several years, starting from a North Dakota seed source. This wheat is a tall, awnless variety, standing over 36" tall when mature, showing resistance to both drought and lodging. Breads made from Rouge de Bordeaux flour are known to have a distinctive flavor that is favored by bakers. We grow Rouge de Bordeaux wheat to provide a better alternative to those who appreciate the qualities of heirloom varieties.

 If you have interest in purchasing Rouge de Bordeaux heirloom wheat feel free to contact us.

Rouge de Bordeaux (Triticum aestivum) is an heirloom hard red wheat variety, appearing in the southwest of France around 1864. By 1870-71, Rouge de Bordeaux had become well established in the Bordeaux region as well as central France. From this 19th century introduction, French bakers were using Rouge de Bordeaux wheat flour to produce  superb breads and pastries, establishing their reputations as premier artisans. French baguettes and croissants were commonly produced using this wheat. By 1912, Rouge de Bordeaux wheat was grown in at least 75% of French departments. After World War II and the industrialization of agriculture, farmers were encouraged to shift to modern, higher yielding wheat varieties. Rouge de Bordeaux wheat was left in the hands of a relative few farmers who chose to keep the variety alive, through farm-to-farm seed sharing. Today we see a resurgence in interest for heirloom grains and Rouge de Bordeaux farmer seed sharing in the US makes this grain available once again. For more information on heirloom wheat, visit the Heritage Grain Conservancy, where Rouge de Bordeaux wheat is described among several other varieties.

• Flavor: Breads made from Rouge de Bordeaux wheat are noted for their nutty, sweet, rich flavor and exquisite aroma. The whole berries are often described as exhibiting strong aromas of cinnamon and baking spice. Heirloom wheat, such as Rouge de Bordeaux, impacts the taste and texture of bread in a way that is unparalleled by bread made with commodity wheat. Rouge de Bordeaux, at 13% to 16% protein, is ideal in artisan bread making. Read about one artisan baker using Rouge de Bordeaux wheat.
• Health:  Heirloom grains, such as Rouge de Bordeaux wheat, represent an all too rare opportunity to experience bread and other wheat-based products before industrialization and genetic modification changed wheat in fundamental ways. Those with gluten sensitivities have found heirloom and ancient grains to be much less problematic. While rigorous scientific research has not been performed to support this claim, a growing segment of consumers hold this belief and are increasingly seeking out pre-industrialized wheat/grain ingredients in their food products.
• Sustainability:  Growing Rouge de Bordeaux wheat presents an opportunity to introduce an heirloom grain, with more extensive root systems and increased drought hardiness, into farm crop rotations. We use regenerative farming practices, including extensive use of cover crop rotations in our approach to growing Rouge de Bordeaux. Such practices develop healthy and productive soils, resulting in more nutrient dense crops.