Rustic Acorn Flour Bread
Overview:
INGREDIENTS:
Preparation:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the acorn flour, whole wheat flour, sugar, salt, baking powder, and baking soda. In a separate bowl, gently warm the buttermilk and melt the butter, ensuring it doesn’t overheat.
Slowly mix the wet ingredients into the dry ingredients. Stir until a soft dough forms, it will be a bit sticky. Lightly flour a clean surface and gently knead the dough for about a minute. Form the dough into a round loaf shape and place it on a baking sheet lined with parchment paper. With a sharp knife, make a deep X on the top of the dough.
Bake in the preheated oven for about 30-35 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least an hour before slicing. This will help the inside to finish cooking and the crust to firm up.
What is Acorn Flour?
Acorn Flour is a type of flour made by processing acorns from oak trees into a fine powder. It has been a staple in the diet of many indigenous cultures around the world for thousands of years. The process of making acorn flour involves shelling the acorns, leaching them to remove the bitter tannins, drying, and then grinding them into a flour. It is a gluten-free alternative to traditional wheat flours and is rich in nutrients like protein, fiber, and essential fats.
What does Acorn Flour taste like?
Acorn Flour has a unique taste, often described as nutty and slightly sweet, with a hint of a woody or earthy flavor. Its taste can be compared to a mild version of chestnut flour. The texture is usually fine and similar to conventional flour, but with a more robust and hearty character which adds a distinctive flavor to baked goods.
Where can I buy Acorn Flour ?
Great question – check out our marketplace where you can buy Acorn Flour directly from foragers and cultivators.
Read more here about Acorn Flour.
