Farro is an ancient hulled wheat that adds slightly nutty taste, chewy texture and remarkable flavors complementing whole wheat and rye. Brown sugar and honey adds a touch of sweetness. The biggest surprise, after farrow is precooked (simmered in water), yeast is proofed, ingredients are easily hand mixed, dough allowed to rise, texture adjusted, formed and baked; all in less than 2 hours total.
This is a hardy multigrain variation of my "Quick and Easy Sourdough Bread", a technique I developed; "Quick and Easy Sourdough Bread" shown above. Once proofed, remainder of the first set of ingredients creates a soft super moist dough that can easily be mixed by hand in a bowl with a kitchen spoon. Once doubled, dough is inverted onto a counter on top of remaining unbleached flour. Additional flour is incorporated by scraping under dough around its periphery, kneading over top to desirable texture; details below.
As discussed under “Vegetables and Side Dishes”, Farrow, is a nutritious ancient grain popular in Europe and the Middle East. It is high in anti-oxidants, fiber, and among the highest protein grain. This version of Farro is abundantly harvested on the hillsides of Tuscany and Abruzzo.
Bread freezes well while retaining all its rich flavors.