Time: 2 ore e 16 minuti
Difficulty: Facile

Ingredients for 1 kg of dough
400 g Mix Bread Revolution
60 g buckwheat flour Sarchio
40 g gluten-free sorghum flour
280 g water
25 g of beer yeast
30 g extra virgin olive oil Sarchio
5 g of fine salt
For the filling 
300 g fresh spinach
1 clove of garlic
200 g taleggio cheese
seeds of poppy
Extra virgin olive oil Sarchio
Salt up to
ground black pepper

Program: 1
Gold plating: dark brown
Form loaf of bread
Time: 2 hours and 23 minutes 

Procedure 
Put the water and the crumbled yeast into the PAGNOTTA container, select the program 1, the dark gilding and press the START button, let mix 3 minutes all the ingredients, at this point add the mix, the oil and salt, when everything is incorporated and the dough is compact and homogeneous, wait for the machine to rise and then cook.
At the end of the program after 2 hours and 23 minutes, remove the bread from the container within minutes. Place it on a grill and let it cool for a couple of hours before cutting it into slices.
Take a griddle and heat it on a high flame, after a few minutes toast the slices of bread a few minutes per side, place all in a dish.
Wash the spinach well under the water, taking care to remove all the land, remove the harder stem with the help of a knife, put to boil a pot with some water, cook the spinach in water for about 10 minutes, Drain the vegetables and try to squeeze well.
Peel the garlic from the outer skin, heat a pan with a little olive oil and brown well, remove the garlic with the help of a fork, pour the spinach and scald a few minutes on high heat, Season to taste with salt and pepper.
Heat the oven to 180°C in the meantime take the slices of bread and lay on a lollipop lined with baking paper, pour the spinach on each slice, cut the scamorza into slices and store on each slice of bread.
Put everything in the oven to cook for about 5 minutes, until you have melted the cheese, after the cooking time remove from the oven and sprinkle with the poppy seeds.