Bread made from buckwheat and rice flour

INGREDIENTS: - 330ml WATER - 15g of FRESH YEAST - 300g of SARRACENE WHEAT FLOUR - 200g RICE FLOUR - 10g SALT I

Dissolve the yeast in the water in a bowl.

Add the flour and salt and mix.

Put a little flour on the surface and knead for 4 minutes, until the dough is smooth.

Let stand in a bowl covered with cling film and a cloth, if it is in the oven turned off better, about 2 hours, until it doubles its volume.

We put the dough on the surface and extend it, without kneading. We cut it into as many portions as we want to obtain.

Roll each portion, removing any flour that may be present. Stretch the portions with your fingers and roll and shape as desired.

Place each portion on a baking paper on a board or tray. Cover with plastic wrap and let stand 30-40 min.

When 15 minutes are left, preheat the oven to 220°C with fan on top and bottom. Put the oven tray inside and a container in the lowest part of the oven.

We put the bread in the oven and put a glass of water in the pan. Bake for 20 minutes. After the first 10 minutes, remove the container with water.