Truly Whole Wheat Bread with Toasted Farro

Since I opened Bien Cuit, the most-requested loaf that we don’t offer has been whole wheat, so I took the opportunity afforded by this book to come up with one. Although I started to develop this recipe more out of a sense of duty (“Ya gotta have whole wheat”) than a true belief that the bread would be a winner, the result surprised me. It has a tremendous depth of flavor and, at long last, makes the words “whole wheat” sound not only healthy, but appetizing as well.