Scottish heritage wheat variety Rouge d’Ecosse.
- Variety name: Rouge d’Ecosse
- Certified organic wheat
- 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill
- Above-average values for most key minerals
- Soft texture and a flavour that is quite a revelation
- Suitable for real bread (with long fermentation and no additives) and pastries, cakes and biscuits
- We help with expert advice to help you craft something delicious
Available in mixed variety packs. (Also soon available as grain for home milling.)
Rouge d’Ecosse wheat is, despite its French name, an old Scottish variety probably descended from the ancient British wheat Blood Red. It seems to have been given its French name (‘Red of Scotland’, literally) by the famous Paris grain merchant and wheat improver Henry de Vilmorin.
His 1880 publication ‘Les Meilleurs Blés‘ (The Best Wheats) catalogues over sixty wheats, each described in detail and accompanied by a high quality engraving. According to Vilmorin, tradition has it that this grain came to Scotland ‘from the London grain markets’ (a source of wheats from all over the globe), which ‘leaves its true origins somewhat obscure’. At first confined to East Lothian, it was later grown ‘all over the country’. It had two outstanding characteristics: it was very resistant to lodging (when wheat falls over in the wind or rain); and it could tolerate great cold over the winter. Vilmorin says that, of all the foreign varieties, Rouge d’Ecosse and Hunter’s (another of our wheats) alone survived the very ‘rigorous’ winter of 1876-77 in Lorraine in Eastern France.
Rouge d’Ecosse likes a slightly hilly terrain and does well on land of medium fertility, making it suitable for organic cultivation without the application of artificial fertilisers.
Please click here for more information on the Zentrofan mill.
This flour is special. Apart from its above-average mineral content, It has
- a full, satisfying flavour without the dry dustiness of some wholemeals
- gluten that is naturally softer, less stretchy and more extensible (and arguably more digestible) than in common breadmaking flours
Top tips for getting good results:
- Knead the dough gently and for less time than you have to when using a ‘strong’ flour
- Be patient and ferment your bread slowly (using sourdough) to develop flavour and digestibility
- If you’re struggling to get a longed-for lightness, sieve the flour to remove some of the bran or add a portion (up to 25%) of ‘strong’ flour
You will find more baking advice and recipes here.