Wholemeal certified organic wheat flour freshly milled from Scottish heritage wheat variety Rouge d’Ecosse. This grain was almost gone and thanks to enormous effort from Andrew Whitley of Bread Matters http://www.breadmatters.com and a few enthusiasts, they have enabled a viable quantity to be cultivated.

Scotland The Bread toiled to bring Scottish grain back to Scotland, with friendship and support from other heritage grain experts such as Hans Larsson in Sweden. They had sufficient for a launch in Jan2018 whereupon real bread bakers were offered batches to try out – very exciting after its absence for over a century and it was very well received. It is now available through Scotland The Bread by mail order and at markets such as Bowhouse in Fife. For further details contact Scotland the Bread direct on the link provided.

Grains such as Rouge d’Ecosse were common in Scotland in the 19th century before cheap imports and industrialisation of bread making. In the past, flours were rarely specifically labeled as to their varietal and it will be more than a century since this grain has been obtainable in Scotland!

It has a 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

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.

Hunters Wheat & Golden Drop Wheat are two more heritage grains now also available, on Ark of Taste and being cultivated in Scotland. Further details will be posted soon. All from same contact address.