You can make the most of the autumnal British countryside by picking acorns. Nowadays, they are not regarded as an ingredient in this country, but there are some records about acorns being used to make bread in the past.
Acorns are great for baking and its flour is very nutritious. This bread looks wonderful, with a characteristic brown colour and a distinctive texture. It has nutty flavour and suit perfectly olive oil and Serrano or Parma ham.
An optimum recipe calls for half and half acorn and white flour in yeast bread, but you can opt for buckwheat flour to make gluten free bread.
Instructions to make the acorn flour first are here.
- 250g of acorn flour
- 250g of white flour
- 10g of salt
- 7g of yeast
- 3 tablespoons of olive oil
- 320ml of water
- Mix the acorn and white flours in a large bowl
- Add the salt in one side of the bowl and the yeast on the other side. Don’t let them blend together at the moment. Add the olive oil in the centre of the mix to give the bread a soft texture.
- Add water to the bowl and mix everything to moisten dry ingredients
- Knead the dough for 10-15 minutes roughly until it is smooth and don’t get stuck on the table
- Put it in a greased bowl with olive oil and cover with cling film. Leave about 2 hours at normal room temperature until the dough double its size
- Take the dough out from the bowl and knock back to get the air out of it
- Shape the dough and leave it in an oven tray covered in a plastic bag for another 2 hours at room temperature
- Heat the oven at 220ºC and put a tray with water on the bottom
- Put the bread in the oven for 30 minutes
- When the bread is cooked, get it out of the oven and leave it to rest
Hope you enjoy it as much as we did!