Farro is an ancient grain that dates back 7000 years and is a mainstay of the Italian diet. It's especially prevalent in the land-locked Umbria region, just north of Rome. Farro has a crunchy, chewy and delicious texture and is wonderful in soups, risottos and breads like this one. It's low in gluten and high in protein and fiber.
Prep Time 3hours
Cook Time 1hour
Total Time 4hours
25gfresh compressed yeast
100gmixture of walnut and pecan halves, and sunflower seeds
Use the dough hook on a Kitchen Aid, or other similar mixer, to prepare the dough..
Mix the tepid water, honey and yeast until dissolved directly in the mixing bowl.
Add the olive oil, and then the two flours and salt.
With the mixer set on number six, or a medium-high setting, knead the dough for about 10 minutes or until it separates from the sides of the mixing bowl and forms a round and uniform dough ball.
With the mixer still running add the nut mixture to the dough and knead until fully incorporated.
Allow the dough to rise until doubled in bulk directly in the mixing bowl. This can take anywhere from 1 to 2 hours.
I usually place dough in the oven to rise, with the oven light turned on. It's a dry and draft free spot that's sufficiently warm to favor dough risings.
Cover the dough with plastic wrap or a damp dishtowel while it's rising. I find that a hotel variety is a great way to cover rising dough as it fits snugly around the bowl and is loose enough for the dough to rise unimpeded.
While the dough is rising grease the sides of a loaf pan and place a piece of oven paper on the bottom of the loaf pan.
Once the dough has doubled in bulk remove it from the mixing bowl, need it for about 30 seconds, and shape it so that it will fit in the loaf pan.
Cover and allow to rise for 30 minutes, until it's nearly doubled in bulk.
Place in a 350°F preheated oven and bake for one hour.
Allow to cool for 15 to 30 minutes then gently removed the loaf from the loaf pan.
Once the bread is completely cool wrap it in tinfoil to keep the bread from drying out. You can also store it in the refrigerator.
This bread freezes well and will last for up to six months.
Note: Whole-grain farro flour is not always easy to come by. When I make bread I mill the grains myself as I find it yields a fresher tasting bread. The KitchenAid mixer has a fantastic milling attachment. You can use almost any grain to mill your own flour when you make bread.