Add farro and quinoa to two cups boiling water; simmer for 20 minutes at low heat, drain and set aside.
2
In a bowl or stand mixer, mix all ingredients including the farro/quinoa until it forms a dough. Knead until the dough is stretchy.
3
Place in a bowl, cover with a damp cloth and put in a warm location for at least 2 and preferably up to 4 hours.
4
Knead bread again. Form into a tight ball. Put a kitchen cloth in a bowl, dust with flour and sprinkle seeds (ie sesame, poppy, pumpkin, etc). Put dough in bowl and cover. Sit at room temperature for 1 hour. (can also sit overnight in refrigerator).
5
Heat oven to 450. Put dough into dutch oven with parchment inside (dutch oven heated in oven). Cover and bake 15 minutes with lid on, then 15 minutes with lid off.
6
Turn oven down to 375. Bake for another 30 minutes or until internal temperature 200. Remove and cool on rack.
