Rouge de Bordeaux (Triticum aestivum) is an heirloom hard red wheat variety, appearing in the south-west 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, this 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.
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