About this recipe
Often overlooked, acorns can make one of the finest flours. In a series of experiments, I made this huge bread with a whole-wheat appearance. It tasted very nutty and went very well with olive oil and prosciutto.
Acorn flour is not something you can buy in the shops, so you will have to make your own, that’s part of the fun! Follow my instructions 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