Truly Whole Wheat Bread with Toasted Farro

Name: Truly Whole Wheat Bread with Toasted Farro
Yield: Makes 1 loaf
Ingredients: 40 grams (1 tbsp + 2 tsp) farro or emmer berries (not sprouted); 20 grams (1 tbsp) unsulfured molasses; 320 grams (2¼ c + 1¾ tsp) medium whole wheat flour; 200 grams (1¼ c + 3 tbsp) medium whole wheat flour; White flour, as needed for working with the dough; 0.8 gram (¼ tsp) instant yeast; 80 grams (½ c + 1 tbsp) medium whole wheat flour; 240 grams (1 c) water at about 60°F (15°C); 80 grams (¼ c + 1½ tbsp) water at about 60°F (15°C); 24 grams (1 tbsp + 2 tsp) water at about 60°F (15°C); 12 grams (2 tsp) fine sea salt; 200 grams (¾ c + 1½ tbsp) water at about 60°F (15°C); Dusting Mixture, for the lined proofing basket and the shaped loaf

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

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.