Farro Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g cooked farro (semi-pearled farro boiled until tender)</li><li class="ingredients-single-item">350g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">150g whole wheat flour</li><li class="ingredients-single-item">7g instant yeast (or 9g active dry yeast)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">25g honey (or maple syrup)</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">300-320ml warm water (around 38°C)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy baking dish with lid</li><li class="equipment-single-item">Banneton basket or bowl lined with a tea towel</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Scoring blade or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by cooking the farro if not already prepared. Rinse 100g of semi-pearled farro, then simmer in plenty of water for about 25-30 minutes until tender but still slightly chewy. Drain thoroughly and allow to cool to room temperature. This can be done a day ahead and refrigerated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the bread flour, whole wheat flour, and instant yeast (if using active dry yeast, activate it first in the warm water with a pinch of sugar for 5-10 minutes until foamy). Mix the dry ingredients thoroughly to ensure even distribution of the yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cooked, cooled farro to the flour mixture and mix well. The cooked grains will help retain moisture in your finished loaf, contributing to a longer shelf life and a delightful chew.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Create a well in the center of your dry ingredients. Pour in the warm water, honey, and olive oil. Start with 300ml of water, reserving the rest to adjust consistency as needed. The honey will add a subtle sweetness that balances the nutty farro flavors and helps feed the yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix everything together with a wooden spoon or your hands until no dry flour remains. The dough will look shaggy and somewhat uneven, which is perfect at this stage. Only now add the salt and work it through the dough - adding salt later prevents it from interfering with initial yeast development.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. This develops the gluten structure needed to trap air bubbles during fermentation. The dough should feel slightly tacky but not sticky - add the remaining water if it feels too dry, or a sprinkle of flour if too wet.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size. This slow rise allows for flavor development as the starches begin to break down into more complex sugars.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently deflate the dough and give it a brief fold-over on itself (4-6 folds) to redistribute the yeast. Shape it into a tight round by pulling the edges underneath and rotating it, creating surface tension that will help it hold its shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the shaped dough seam-side up in a well-floured banneton basket or a bowl lined with a floured tea towel. Cover and let rise for another 45-60 minutes until visibly puffy but not quite doubled. Meanwhile, preheat your oven to 230°C (450°F) with the Dutch oven inside to heat up.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, carefully turn your dough out onto a piece of parchment paper (seam-side down). Score the top with a sharp blade in your desired pattern - this isn't just decorative but allows for controlled expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Using the parchment as a sling, lower the dough into the preheated Dutch oven, cover with the lid, and bake for 25 minutes. The covered baking creates steam that develops a beautiful crust. Then remove the lid and bake for another 15-20 minutes until deeply golden and hollow-sounding when tapped on the bottom (internal temperature should reach about 95°C/200°F).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer to a wire rack and resist the temptation to cut into it right away! Allow the bread to cool completely (at least 1 hour) before slicing. This resting period allows the crumb structure to set and the moisture to distribute evenly throughout the loaf, resulting in the perfect texture and flavor.</li></ol>