Cranberry Farro Quick Bread
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread, developed by Leah Koenig.
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Credit: Anna Stockwell
INGREDIENTS
1 1/4 cup buttermilk3/4 cup cooked farro
1 1/2 cup flour
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup dried cranberries or cherries
1/4 cup honey
1/4 cup packed brown sugar
6 tbsp. unsalted butter, melted
2 eggs
INSTRUCTIONS
1. Preheat the oven to 350 degrees; grease and lightly flour a loaf pan. In a larger bowl stir together the buttermilk and cooked farro; set aside.2. In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Fold in cranberries and set aside.
3. Add honey, brown sugar, butter and eggs to buttermilk mixture and mix well to combine. Stir in the dry ingredients in two batches, mixing until just incorporated (do not over mix). Pour batter into prepared loaf pan and bake until browned on top, and a toothpick inserted into the center comes out clean, approximately 1 hour.
4. Remove bread and allow to cool slightly on a wire rack, about 15 minutes. Then turn out the loaf onto the rack to cool completely before slicing.
Resuming the Saveur recipe with the now cooked farro, I followed the recipe and baked the loaves for one (1) hour, only to find the inserted toothpick did not come out clean. I bake the loaves for another twenty (20) minutes. Inserted toothpick again did not come out clean. Another twenty (20) minutes. Repeat with another twenty (20) minutes.
The top and edges of the loaves are not quite brown, but not burned.
I removed the loaves from the oven; let them cool in the loaf pans for 45 minutes. Once cool to the touch, I rolled the loaves onto the cooling rack for another 30 minutes.
Now an hour after the loaves are out of the oven and cooled, I sliced one loaf and discovered the center is still soft and gooey.
This was very disappointing. A lot of time and the end product is unsatisfactory.