Time: 1 ora e 30 minuti più riposo
Difficulty: Facile

A bread enriched with quinoa flour, with a crispy crust and a delicious internal crumb, to be used for delicious bruschetta.

Characteristics
Quinoa is recognized as a cereal, but is actually a vegetable of the same family of spinach. It is rich in magnesium and iron, but it also provides a lot of proteins, omega 3 and a wide variety of vitamins. The presence of fiber also makes it effective in slimming diets, because it helps the sense of satiety
Historical background:
It’s an annual plant that originates in South America, more specifically in Chile and Bolivia where it’s known for over 4000 years.
Notes:
The quinoa plant, which can reach up to three meters in height, produces a large amount of small seeds that resemble sesame or millet.

Ingredients                                                                                                                                                                                                          
450 g Special Bread and Pizza Molino dalla Giovanna without lactose                       
50 g of quinoa flour
16 g fresh yeast                                                                                                                                                                                       
10 g acacia honey                                                                                                                                                                                         
360 g water                                                                                                                                                                                                           
35 g extra virgin olive oil                                                                                                                                           
12 g salt to taste                                                                                                                                                                                                        
Gluten-free rice and corn flour for dusting                                                                                                                       

Proceeding
Put the mix and the quinoa flour in a bowl and mix with the palm of your hand, arrange the yeast in the water with the honey in a second bowl and mix well with a whisk to dissolve. Pour the liquid little by little, into the flour and working to obtain a homogeneous dough.
At this point add the oil and salt, carefully incorporate to create a smooth and homogeneous dough.
Divide the dough into 2 parts of about 470g each, or choose the size you prefer and form the loaves on a baking sheet lined with baking paper, with a tarot make cuts on the surface, then cover with a damp cloth, leave to rise at room temperature for about 40 minutes.
When they are ready, resume the leavened strands and brush with a sauce of water, salt and oil, sprinkle the surface with rice flour and corn to give a more rustic effect.
Preheat the oven to 240 º C, then lower the oven to 220 º C. and put to bake the loaves for about 15 minutes until they have taken color, then lower the temperature to 190 º and cook for another 15 minutes.