Acorn bread recipe

Acorn bread out of the oven

Table of Contents

A recipe for acorn bread

Acorns are often overlooked, but they can actually make a delicious flour. I recently conducted a series of experiments and was pleasantly surprised by the results. The flour produced a nutty and flavourful taste that paired perfectly with olive oil and prosciutto. In fact, I used the flour to bake a large loaf of bread that resembled whole-wheat bread in appearance and texture.

Unfortunately, you won’t be able to find acorn flour in stores, but the good news is that making your own can be a fun and rewarding experience. Simply follow my instructions to create your own batch of homemade acorn flour.

Ingredients

  • 250g of acorn flour
  • 250g of white flour
  • 10g of salt
  • 7g of yeast
  • 3 tablespoons of olive oil
  • 320ml of water

Directions

  1. Mix the acorn and white flours together in a large bowl.
  2. Add the salt to one side of the bowl and the yeast to the other, making sure they don’t blend together just yet. Add the olive oil to the centre of the mixture to give the bread a soft texture.
  3. Slowly add water to the bowl and mix everything together until the dry ingredients are moistened.
  4. Knead the dough for 10-15 minutes until it is smooth and no longer sticks to the table.
  5. Place the dough in a greased bowl with a little bit of olive oil and cover it with cling film. Leave the dough at normal room temperature for about 2 hours or until it doubles in size.
  6. Once the dough has doubled in size, take it out of the bowl and knock the air out of it.
  7. Shape the dough and place it in an oven tray well covered. Leave it at room temperature for another 2 hours.
  8. Preheat the oven to 220ºC and put a tray with water on the bottom.
  9. Place the bread in the oven and bake for 30 minutes.
  10. When the bread is cooked, remove it from the oven and let it rest before serving.
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Alvaro // Wild Plant Guy

Alvaro // Wild Plant Guy

I am the human behind BritishLocalFood. As a forager and wild food educator, my aim is to inspire you to go outdoors, familiarise with your local plants and make the best of their culinary and medicinal properties, in the hope you'd pass on any knowledge gained down to the next generation.

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