Preparation
Ingredients
- Farro 1000g
- Water 550g
- CRYSTAL LILLY 100g
- Sugar 40g
- Dried plums 150g
- Dried red fruits 40g
- Brewer’s yeast 35g
Preparation
Knead all ingredients (except the fruit) for 5 minutes at first speed and another 5 minutes at second speed. Add the dried plums and dried red fruits and knead for an additional 2 minutes. Let the dough rest, covered with a cloth, at room temperature for 15 minutes. Portion and shape into small loaves of 230 g each and place them in the appropriate molds. Let rise in a proofer at 30°C with 75% humidity for 60–80 minutes. Brush the surface with egg and decorate with coarse sugar or powdered sugar. Score the surface as desired and bake in a static oven at 180°C or in a ventilated oven at 160°C for 25 minutes.
Tip: For a richer and tastier recipe, replace the water with 550 g of milk.
