Bread baking is an age-old tradition that brings comfort, nourishment, and joy to the kitchen.

How to Prepare Farro for Baking

Before incorporating farro into bread, it’s important to prepare it correctly. Unlike wheat flour, farro is usually sold in whole, semi-pearled, or pearled form. To get the most nutrition and flavor from your bread, opt for whole farro or semi-pearled farro rather than fully processed versions.

Here’s how to prepare farro for baking:

Grinding into Flour

Whole farro grains can be ground into flour using a grain mill, high-speed blender, or coffee grinder. This results in a fresh, slightly coarse flour that adds texture and depth to your bread. Of course, if you can find it, you can purchase Farro flour.

Soaking for Better Hydration

Because whole grain flours absorb more liquid, soaking or autolyzing the dough before kneading can enhance the bread’s texture. You can also soak whole farro grains overnight and add them directly to the dough for a more rustic, multi-grain feel.

Baking the Perfect Whole Grain Farro Bread

While farro flour is rich and flavorful, using 100% farro flour can result in a very dense loaf. To achieve a good balance of rise, texture, and chewiness, many bakers blend farro flour with bread flour, whole wheat flour, or all-purpose flour.

Using Preferments or Starters

To enhance the flavor and fermentation of farro bread, consider using a sourdough starter, poolish, or biga. These preferments add a slight tanginess, improve the bread’s structure, and make it more digestible. If you prefer a quick yeast bread, you can use active dry yeast with an overnight cold ferment for better flavor.

Hydration Matters

Farro flour absorbs more liquid than refined flours, so it’s essential to adjust hydration accordingly. Aim for a slightly sticky dough that feels soft and pliable rather than dry. Adding a bit more water and allowing the dough to rest can help with hydration.

Kneading and Resting

Since whole grain doughs tend to be heavier, kneading is essential for developing gluten and structure. A longer first rise (bulk fermentation) also helps improve the final texture.

Baking for the Perfect Crust

To achieve a crispy, golden-brown crust, bake your farro bread in a preheated Dutch oven or on a baking stone with steam. This creates an artisan-style loaf with a crunchy exterior and soft, chewy crumb. Baking at 425°F (220°C) for 35–45 minutes usually produces the best results.

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Whole Grain Farro Bread

This hearty, sturdy Farro Bread is full of flavor and nutrition. Using ancient grains results in a more dense loaf that has more complex flavor notes.

Course Side Dish

Cuisine American

Keyword ancient grains, farro, farro bread, whole grain farro bread

Prep Time 2 hours hours 45 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 30 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 12

Ingredients

• 2 cups farro flour freshly ground or store-bought
• 1 ½ cups bread flour or all-purpose flour
• 1 ½ teaspoons salt
• 1 ½ teaspoons instant yeast
• 1 tablespoon honey
• 1 ¼ cups warm water around 110°F or 45°C
• 1 tablespoon olive oil
• Optional: ¼ cup soaked whole farro grains for extra texture

Instructions

• In a large mixing bowl, whisk together the farro flour, bread flour, salt, and yeast.
• In a separate bowl, mix the warm water, honey, and olive oil until combined.
• Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or dough hook attachment if using a stand mixer.
• If using soaked whole farro grains, fold them in at this stage for extra texture.
• Knead the dough on a floured surface for 8–10 minutes (or mix in a stand mixer for 6–8 minutes on medium speed).
• The dough should feel soft, slightly sticky, and elastic. If it feels too dry, add a tablespoon of water; if too wet, add a little more flour.
• Shape the dough into a ball and place it in a lightly greased bowl.
• Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1 ½ hours, or until it doubles in size.
• Once risen, punch down the dough and shape it into a round boule or oblong loaf.
• Place it onto a parchment-lined baking sheet or into a greased bread pan.
• Cover and let it rise for another 45 minutes to 1 hour, or until puffy.
• Preheat the oven to 425°F (220°C). If using a Dutch oven, place it in the oven while it preheats.
• If baking on a sheet, create steam for a crispy crust by placing a pan of hot water on the bottom rack.
• Score the top of the loaf with a sharp knife or lame to allow for expansion.
• Bake for 35–40 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
• Let it cool on a wire rack for at least 30 minutes before slicing.

Farro Recipes

For more delicious farro ideas, check these out:

• Homemade Farro Granola Recipe
• Sundried Tomato Pesto Farro Salad

Why Bake with Farro?

Farro is an ancient wheat variety that has been cultivated since early civilization. It includes three different species: emmer, einkorn, and spelt—though emmer is most commonly used in modern farro products. Here’s why incorporating farro into your bread baking is a great choice:

Farro is packed with nutrients, including fiber, protein, iron, magnesium, and B vitamins. These nutrients support digestion, muscle function, and overall energy levels. Unlike refined grains, which are stripped of their natural goodness, farro retains its bran and germ, making it a powerhouse of nutrition.

One of the most appealing aspects of farro bread is its complex flavor profile. It has a deep, nutty, and slightly sweet taste that adds richness to every bite. This makes it an excellent choice for those who love artisanal-style bread with character.

Because farro contains more fiber and protein than modern wheat, it contributes to a denser, heartier texture in bread. This makes it ideal for sandwiches and toast, as it holds up well without becoming too soft or fragile.

Ancient Grain Benefits

Many people turn to ancient grains like farro as a less processed, more digestible alternative to modern wheat. While it still contains gluten, some individuals find it easier to digest compared to conventional white flour.

Ways to Enjoy Whole Grain Farro Bread

Once your homemade farro bread is fresh out of the oven, the possibilities are endless! Here are some delicious ways to enjoy it:

• Classic Toast: Spread with butter, honey, or nut butter for a simple yet satisfying breakfast.
• Savory Sandwiches: Use it for hearty sandwiches with avocado, cheese, and greens.
• Dipping Bread: Pair with olive oil, balsamic vinegar, or homemade hummus for a Mediterranean-inspired snack.
• Open-Faced Tartines: Top slices with figs, ricotta, smoked salmon, or roasted vegetables for an elegant meal.

More Healthy Bread Recipes:

For more ideas of healthy breads to make, check these out:

• This Healthy Homemade Bread is a good stand by for every day breadmaking. It’s easy and a great way to start learning.
• This Ancient Grains Bread Recipe uses Einkorn wheat, another great ancient grain, but is customizable for whatever grain you are working with.
• Homemade Traditional Rye Bread Recipe is so good, hearty, and flavorful. You’ll love it for your reubens and more!
• This Whole Wheat Bread Machine Bread is easy to make and simple.

Whole grain farro bread is a wholesome, flavorful, and nourishing addition to your homemade bread collection. Its rich taste, dense texture, and impressive nutritional profile make it a wonderful alternative to traditional wheat-based breads. Whether you’re new to baking or an experienced bread maker, experimenting with farro flour will introduce you to the delightful world of ancient grains.

Are you excited to try baking with Farro? Let me know in the comments!

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