Recipe

Cook Farro and Make Dough

1. Cook farro in boiling water, 15 to 20 minutes. Once tender, spread on baking sheets to cool and set aside.
2. Add all flours and yeast into bowl of stand mixer fitted with hook attachment. On low speed, add pinch of salt, honey, molasses and flax seed, until combined. Add 1 3/4 cups of lukewarm water and oil. Mix for 5 minutes on first speed, then mix for 10 minutes on second speed.
3. Remove ball of dough from bowl and stretch into square shape. Stretch further, until dough creates thin film in middle but doesn’t break. Dough should be thin enough for light to pass through.
4. Add cooled farro to dough and mix for 4 to 5 minutes on first speed, until roughly combined. If dough is sticking to side of bowl, sprinkle in some flour until dough comes away cleanly.
5. Transfer to large bowl and place tea towel overtop. Leave to rise, 45 minutes.
6. Separate dough into 4 equal pieces. Shape each into 10″ torpedo shape. Cover each portion with plastic wrap and leave to proof on counter, 45 to 50 minutes.

Bake and Serve

1. Preheat oven to 410°F. Uncover loaves and place on baking trays. Dust each loaf with flour and score top straight down the middle. Sprinkle loaves with drops of cold water, then bake one tray at a time on middle rack for 10 minutes.
2. Rotate tray and bake for an additional 7 to 8 minutes.
3. Remove baked loaves to cooling racks and repeat with remaining loaves. Serve with honey and whipped salted butter.