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Farro Bread

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Farro Bread

Farro Bread

Diana Rattray

 

Chewy cooked farro gives this yeast bread an excellent texture, and a little butter, molasses, and brown sugar give it flavor.

Prep Time: 20 minutes

Cook Time: 30 minutes

Proofing: 1 hour, 45 minutes

Total Time: 2 hours, 35 minutes

Ingredients:

  • 1/2 cup farro
  • 1 1/2 cups boiling water
  • 3 tablespoons butter
  • 3 teaspoons salt
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 2 1/2 ounces active dry yeast
  • 1/2 cup warm water, about 100° F
  • 1 cup milk, room temperature, about 70° F to 80° F
  • 1/2 cup whole wheat flour
  • 4 1/2 to 5 cups bread flour, plus more for kneading

Preparation:

Cook the farro in the boiling water for about 10 to 15 minutes, stirring frequently, until water is absorbed. Remove from the heat and stir in the butter salt, molasses, and brown sugar. Let stand until cooled to lukewarm.

In a mixing bowl, combine the 1/2 cup warm water with the yeast and let stand for 10 minutes. Add the milk, whole wheat flour,  2 cups of the bread flour, and the cooled farro mixture. Mix until blended; let stand for 5 minutes. Add 2 1/2 cups of bread flour. Knead with the dough hook in a stand mixer or by hand on a floured surface. Add more flour, as needed to keep the dough from sticking to the surface  (or the bowl if using a mixer to knead). The dough should be smooth and elastic. 

Grease a large bowl. Gather the dough into a ball and place in the oiled bowl. Turn to coat all sides with the oil. Cover the bowl  with plastic wrap and let stand for about 1 hour, or until doubled, in a draft-free place at room temperature or slightly warmer. 

Shape the dough into loaves and place in two 9x5x3-inch loaf pans. Cover with a lightweight tea towel and let stand for about 45 minutes, or until doubled. 

Bake the bread in a preheated 375° F oven for about 30 minutes, or until the bread sounds hollow when a loaf is tapped on the bottom. If checking temperature with an instant read thermometer, insert it into the center of the loaf through the side. The bread  should be about 185° F to 190° F.

Remove from the pans and let the bread cool on racks. If desired, brush with a little melted butter while still hot.

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