Put all the flour in a large bowl. Make a hole in the middle and add dry yeast, sugar, salt, maqui berry powder, butter at room temperature, milk and water. Mix until forming a dough.
Place the dough on the countertop and knead with your hands, alternating periods of one or two minutes of kneading and with rest periods of 10 minutes until the dough is very thin.
Put some olive oil in a bowl and add the dough. Cover with translucent plastic wrap and allow to rest for an hour.
To shape the bread, flour the working surface, put the dough on the countertop and remove the air from the dough with your hands. Roll up on itself to give it a cylindrical shape. Fold the edges downwards.
Put the bread in a 12-inch long rectangular mold. Cover the mold with plastic wrap and allow to set inside the oven turned off and cooled for 2 to 4 hours.
Preheat the oven to 390°F, with top and bottom heat. Bake the bread for 20 minutes and after that time, change to bottom heat only and bake for 20 more minutes.
Unmold the bread and allow to cool.
For the toasts, cut the bread, not too thick, toast on both sides, and add ricotta, avocado slices and blueberries cut in halves.