I prefer baking bread using a blend of all whole grain flours. I prefer buying flours from producers who employ sustainable practices. And, I like to include heritage grains in the mix. I include some Kamut in almost every loaf that I bake and spelt is a regular addition.
I recently met the folks from Living Sky Grains (https://livingskygrains.com/) and was introduced to Rouge de Bordeaux. I bought a bag with the expectation that I would include it as an addition to my basic whole grain recipe. But, to get familiar with the flour, I tried a couple of bakes that were just Rouge de Bordeaux - one a basic rustic loaf and the other a variation on the honey whole grain recipe that I use.
I found the dough easy to work with (83% hydration) and the flavor was very good - sweeter than standard whole wheat. But, given the fact that the unique flavor is masked when baked with a blend of flours, I think that I will use the flour for loaves that are just Rouge de Bordeaux.
