Farro is the oldest variety of wheat cultivated and consumed by man.

The translation for the name farro in English creates some trouble as under the name farro we include different varieties and then the translation may  be spelt,emmer or einkorn.For the flour the mostly  used one the emmer,but for our bread also the spelt flour works well.

Farro flour is used for the production of bread and pasta: farro bread has a taste almost similar to the white one, but the aroma is more intense.

The diet based on products derived from farro is particularly suitable for those who do not digest bread, pasta or other products consisting of durum or soft wheat.

Farro flour is NOT suitable for celiacs.

Baked products mixed with farro flour are preferable to wholemeal wheat bread: if wholemeal wheat bread maintains a well-known bitter aftertaste, farro bread is much more aromatic, similar to that of white wheat and, in some respects , even better.

Given the high fiber content of farro, products made with the homonymous flour help to regulate intestinal transit.

Here is our farro bread recipe :

400 g = 2 and 1/2 cups of farro flour   200  gr.=1 and 1/4 of Manitoba flour   

400 g =1½ cups + 3 tbsp of warm water   1 heaped teaspoon of salt 

½ teaspoon of sugar        15 g =3.5 tsp.of brewer’s yeast           2-3 tablespoons of olive oil                                     

Sesame and poppy seeds (optional)

Dissolve the yeast in warm water in a glass. Add the oil.

Pour the two flours in a bowl.

Mix them with sugar and salt.

Add the yeast dissolved in water. 

Knead everything and work with your hands for 5-10 minutes.

 Let the dough rise for about two hours, in a warm place covered with a sheet of cling film.

Heat the oven to 180 ° C / 360 ° F 

Knead the dough again until it is smooth and homogeneous. 

On an oven tray create the desired shape.

 Grease the surface  with a little oil and sprinkle it with sesame and poppy seeds. 

Bake in the preheated oven for about 30 minutes.

Would you like a slice ?