Photograph by courtesy of Eric Delcroix
Field of Wheat.
A Galette Bretonne
Brisures de Blé Noir - Cracked buckwheat
Semoule – Semolina; the white wheat flour made with the bran and the germ removed. In France semolina is often made with durum wheat and that makes for a light yellow flour; whole durum flour is also often used for making couscous. From my childhood I only remember semolina in England as a warm soft mush served warm with a blob of jam in the center; then it was one of the desserts served with school dinners. France makes semolina differently and not only with wheat.