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Some 4,000 years before the invention of the wheel, people were already cooking with farro, the ancient – ancestral – and now fashionable – wheat that you have probably seen in soups, salads and stuffings. But as Leah Koenig demonstrates in her 2012 article “One Ingredient, Many Ways: Farro,†the grain also shines in desserts, where it adds moisture and textural intrigue. In this low effort, high reward quick bread, the farro explores its sweet, autumnal side with the help of brown sugar, honey and a big handful of dried cranberries.
Featured In: “One Ingredient, Many Ways: Farro. “
Cranberry Bread Recipe
Baked farro grains add substance and nutty to this chewy, honey-brown sugar sweet quick bread.
Yield: makes 1 loaf
Time:
5 hours
Ingredients
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1½ cup all-purpose flour, plus more for dusting
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1½ tsp. ground cinnamon
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1 C. baking powder
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1 C. baking soda
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½ tsp. fine salt
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½ cup of dried cranberries or dried cherries
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1¼ cup buttermilk
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¾ cups cooked farro, cooled to room temperature
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¼ cup of honey
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¼ cups packed light or dark brown sugar
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6 tbsp. unsalted butter, melted, and more for greasing
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2 large eggs
Instructions
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Place a rack in the center of the oven and preheat to 350 ° F. Butter and lightly flour a cake tin.
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In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt, then stir in cranberries.
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In a large bowl, add the buttermilk, farro, honey, brown sugar, butter and eggs, and stir to combine. Stir in flour mixture in two batches, stirring until just incorporated (do not over mix). Scrape dough into loaf pan and bake until top is golden and a toothpick inserted in center comes out clean, about 1 hour. Transfer to a wire rack to cool slightly, about 15 minutes, then unmold the bread on the wire rack. Cool completely before slicing.
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