rustic rye loaf 300g rye flour 200g strong wholewheat flour 10g fast action yeast 20ml black treacle (optional) 350ml water 10g salt
High extraction wheat flour, Farro (emmer) and Rye @ 80% hydration. How would you describe the flavour of farro? I can't quite put my finger on it but it's definitely one of my favourite grains. Everytime I bake with it I think to myself I need to use it in more of my loaves. It's just a shame it's a bit difficult to get hold of it (milled) where I am.