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Tuesday, April 23, 2013

Italian Farro and Mushroom Bread

Yield: 3 - 9" x 4" loaf pans or various other sizes combined. See photo below!

This bread recipe uses whole grain Italian Farro with mushrooms and other flavors added. It is a hearty slice of bread with great whole grain texture! Use for sandwiches, toast or bread and butter with your meals.












Ingredients:

  • 3 cups cooked Italian Farro and mushroom risotto w/ the mushrooms cut small, and omitting the parmesan. (alternately, you can cook farro according to package directions)
  • 8 cups high gluten flour. ( I buy mine from Sams Club in large bags)
  • 2 cups hot water (hand washing temperature)
  • 1/2 cup dry milk powder
  • 4 tablespoons soft butter (Also an item I get cheaper in bulk at Sams Club)
  • 2 tablespoons Red Star active dry yeast or any brand
  • 3 tablespoons sugar 
  • 2 teaspoons salt


Directions:
In a large bowl, add water and yeast. Let set 5 minutes until the yeast water is foamy.

Add sugar, salt, butter, and dry milk powder. Stir.

Be sure farro is cooked whether you use our risotto recipe or just plain cooked farro. Also be sure it is completely drained of liquid. I use the risotto recipe because it has all the flavors that make this bread fabulous.

Add farro to wet mixture and stir.

Begin adding flour, stirring each cup in completely before adding more.



Once you have a thick dough ball, pour out onto floured surface, and start kneading moore flour in as it fits. You may not get all 8 cups of flour into the dough, but continue kneading it in until the dough is no longer sticky and elastic to touch.

Grease a large bowl and allow dough to rise in it covered, in a warm place for 1 hour, or until doubled in size.

After rising, punch dough down and let it rest for 15 minutes.

Shape each loaf, and place in 3 - 9"x4"  greased loaf pans. You may also do free form loaves on sheet pans.

Butter the tops of each loaf, and let rise again until doubled in bulk. About 1/2 hour (30 minutes).

Bake the loaves in a preheated 350 degree F oven for 30 minutes or until browned with a hollow sound when tapped.


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