Uploaded August 2026 | Updated September 2026, 2 weeks ago
Wheat berries can be confusing. Please help⤵️
I want to demystify fresh flour grains, so I’m milling 20 different grains with you in 20 days.
Like this short, leave a comment & Send this short back to me.
Some helpful resources for you as a thank you for helping me! ⤵️
❤️ My sandwich bread recipe that I make with this grain
soulyrested.com/the-best-sandwich-bread-with-fresh-milled-flour
❤️Lots of fresh flour tips & real food recipes.
soulyrested.com/flour
❤️Links to the grains I use (I also have discount codes for them!) soulyrested.com/grains-shop
Today’s grain is Rouge de Bordeaux, a heritage grain that gives off a slight scent of cinnamon when baking. It was prized by French bakers in the 1800s and, thankfully, revived a few decades ago by seed-saving farmers who understood why THIS was the grain used in the Parisian Bakeries of the 1800s.
✨Leave a comment
Ask a question about this grain or mill, or a suggestion of a grain you’d like me to mill (or just tell me why you love bread, that works too).
✨Send this short to a friend
This part's important. This tells me you want more of this series. The more of you who do this, the more I understand what content helps you the most.
And be sure you’re following me the new grain we’ll be milling tomorrow.
Wheat berries can be confusing. Please help⤵️
I want to demystify fresh flour grains, so I’m milling 20 different grains with you in 20 days.
Like this short, leave a comment & Send this short back to me.
Some helpful resources for you as a thank you for helping me! ⤵️
❤️ My sandwich bread recipe that I make with this grain
soulyrested.com/the-best-sandwich-bread-with-fresh-milled-flour
❤️Lots of fresh flour tips & real food recipes.
soulyrested.com/flour
❤️Links to the grains I use (I also have discount codes for them!) soulyrested.com/grains-shop
Today’s grain is Rouge de Bordeaux, a heritage grain that gives off a slight scent of cinnamon when baking. It was prized by French bakers in the 1800s and, thankfully, revived a few decades ago by seed-saving farmers who understood why THIS was the grain used in the Parisian Bakeries of the 1800s.
✨Leave a comment
Ask a question about this grain or mill, or a suggestion of a grain you’d like me to mill (or just tell me why you love bread, that works too).
✨Send this short to a friend
This part's important. This tells me you want more of this series. The more of you who do this, the more I understand what content helps you the most.
And be sure you’re following me the new grain we’ll be milling tomorrow.
