Chocolate-flecked farro banana bread
Issue 35: Bonus Issue! A recipe from Emma Zimmerman's, The Miller's Daughter.
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We’ve got a recipe takeover today! Below is a recipe from Emma Zimmerman’s new book, The Miller's Daughter: Unusual Flours & Heritage Grains: Stories and Recipes from Hayden Flour Mills. Enjoy!
It’s a bit like choosing a favorite child, but if you really twisted my arm I would admit that farro is my favorite grain. Besides having the flavor of toasted walnuts, it has the seniority of being among the world’s oldest grains. There are very few recipes for farro flour, so I began by using it in place of half the flour in my favorite baked goods. Recently I tried replacing the whole lot with farro flour and found to my delight that it always works! There’s no turning back now.
This is a very basic banana bread recipe, designed to let the farro flour shine and convince you of the ease and deliciousness of heritage grain swaps in your baking. This is a perfect recipe to bookmark if you’re just getting started, or are perhaps a bit skeptical about baking with these new flours.
