In my last effort baking home toasted grano arso bread, I mixed barley and semola rimacinata. The results were less than stellar. This time I adjusted the formula, using a highly active levain, semola rimacinata, as well as a grano Miracolo from Molino Grassi, an ancient grain grown today in Parma, Italy. This batch had much better structure and overall deliciousness. The toasted grain strangely has a smoked smell and flavor when raw, and sports something like an ash that resembles a cigar! Once cooked or baked, the deep flavors mellow but are deep. One bite and you'll want another.