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.