Farro Bread Recipe

Farro Bread
Diana Rattray
Prep: 20 mins
Cook: 30 mins
Proofing: 105 mins
Total: 2 hrs 35 mins
Servings: 24 servings
Nutrition Facts (per serving)
64 Calories
3g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 64
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 414mg 18%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 1g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chewy cooked farro gives this yeast bread nutty flavor and excellent texture. Some butter, molasses, and brown sugar add to the flavor in this delicious homemade bread.

If you can't find farro, make this bread with cooked bulgur or cracked wheat. 

Make two loaves or make a 9-inch pan of dinner rolls and one loaf of bread.


  • 1/2 cup farro
  • 1 1/2 cups boiling water
  • 3 tablespoons butter
  • 3 teaspoons salt
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup warm water, about 100 F
  • 1 cup milk, room temperature, about 70 F to 80 F
  • 1/2 cup whole wheat flour
  • 4 1/2 to 5 cups bread flour, plus more for kneading
  • Optional: Melted butter

Steps to Make It

  1. Cook the farro in the boiling water for about 10 to 15 minutes, frequently stirring, until water is absorbed, or follow the package directions. Remove from the heat and stir in the butter salt, molasses, and brown sugar. Let stand until cooled to lukewarm.

  2. In a mixing bowl, combine the 1/2 cup warm water with the yeast and let stand for 10 minutes. Add the milk, whole wheat flour, 2 cups of the bread flour, and the cooled farro mixture. Mix until blended; let stand for 5 minutes. Add 2 1/2 cups of bread flour.

    Knead with the dough hook in a stand mixer or by hand on a floured surface. Add more flour, as needed to keep the dough from sticking to the surface (or the bowl if using a mixer to knead). The dough should be smooth and elastic. 

  3. Grease a large bowl. Gather the dough into a ball and place in the oiled bowl. Turn to coat all sides with the oil. Cover the bowl with plastic wrap and let stand for about 1 hour, or until doubled, in a draft-free place at room temperature or slightly warmer. 

  4. Shape the dough into loaves and place in two 9x5x3-inch loaf pans. Cover with a lightweight tea towel and let stand for about 45 minutes, or until doubled. 

  5. Bake the bread in a preheated 375 F oven for about 30 minutes, or until the bread sounds hollow when a loaf is tapped on the bottom. If checking temperature with an instant-read thermometer, insert it into the center of the loaf through the side. The bread should be about 185 F to 190 F.

  6. Remove the loaves from the pans and let the bread cool on racks. If desired, brush with some melted butter while still hot.