Preparation
Ingredients
- Farro 1000g
- Water 450g
- Vegetable oil 100g
- Brewer’s yeast 50g
Preparation
Knead all ingredients for 8 minutes at first speed and another 2 minutes at second speed, or until a uniform dough is obtained. Shape into a rectangular loaf about 2 cm thick. Let the dough rest at room temperature, covered with plastic wrap, for 60 minutes. Cut the loaf into small strips to form the breadsticks. Place the breadsticks on a 60×40 cm baking tray and stretch them. Let rise in a proofer at 30°C with 75% humidity for 45–60 minutes. Decorate the surface as desired by sprinkling with flour or buckwheat grains. Bake in a static oven at 200°C or in a ventilated oven at 180–190°C for 20–22 minutes (with the last 10 minutes with the oven vent open).
