Time: 1 ora più riposo
Difficulty: Facile

The bread has a thousand variations and lets me indulge in the imagination to make more delicious recipes, let’s try to make scones with amaranth?

Characteristics: Amaranth is the seed of a very ancient plant native to Central America, in recent times its nutritional importance has been rediscovered and has been so re-evaluated and reintroduced as food in Europe and the United States. The seeds of amaranth are presented as small grains of color tending to yellow, is a resource of protein of vegetable origin, is also gluten-free. The high fiber content ensures the improvement of intestinal transit,
History: Amaranth is a culture of ancient origin, as archaeological excavations in northern Argentina, suggest that wild amaranth seeds were harvested and used for human consumption during the mid-to-early Holocene. In the Aztec Empire, amaranth was a valuable crop and was used as a tribute by farmers, its value being almost equal to corn.
Notes: Although amaranth is known mainly for its seeds, also the leaves are edible, there are as many as 60 species.

Ingredients for about 500g of bread
For poolish
100 g Special bread and pizza Molino dalla Giovanna
100 water
2 g fresh brewer’s yeast
For the second dough
170 g Special Bread and Pizza Molino dalla Giovanna
30 g gluten-free Amaranth flour 
200 g of poolish
6 g of fresh yeast
170 g water
50 g extra virgin olive oil
3 g salt to taste 
For the Dusting
Very fine corn flour without gluten  
5 g salt to taste

Proceeding
Make the poolish, put water and yeast in a bowl and dissolve, then add the flour and make a smooth and rather spongy dough, which is left to mature for about 6/8 hours at room temperature.
Place in a bowl the dose of water and yeast for the second dough and dissolve, pour into the planetary flour and the poolish now ripe and work until it is bricioloso, then pour the water with yeast and work.
When it is homogeneous, add the oil and salt and finish the dough working it for 5 minutes with the leaf hook, or by hand wringing it well.
It will turn out a loaf without lumps, then transfer the dough on a pastry floured with corn flour, divide into 2 parts and with your hands well floured, form slightly elongated and rounded scones.
Place in a baking tray lined with baking paper and let stand for an hour and a half.
At this point proceed to cooking, in a static oven preheated to 220 degrees for 25/30 minutes
At the end of time, take out the breadcrumbs and place them on a grid to cool them.