Quick Answer
To make acorn bread that tastes good, first properly process and grind the acorns, then combine them with a mixture of flour, water, and yeast for a light, airy texture and a slightly sweet flavor.
Processing Acorns
To make acorn bread, you’ll first need to process and grind the acorns. This involves removing the outer shells and any bitter tannins. To do this, simply crack the acorns open, remove the shells, and soak the inner kernels in water for 24 to 48 hours to leach out the tannins. After soaking, drain the water, rinse the kernels, and then grind them into a fine meal or flour using a hand grinder or food processor.
Mixing the Dough
Once you have your acorn flour, it’s time to mix the dough. Combine 2 cups of acorn flour with 1 cup of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Add 1 packet (2 1/4 teaspoons) of active dry yeast and 1 cup of warm water to the mixture. Mix the dough until it comes together in a sticky ball, then knead it for 10 minutes until it becomes smooth and elastic.
Baking the Bread
To bake the bread, preheat your oven to 375°F (190°C). Place the dough in a greased loaf pan and let it rise for 1 hour. Bake the bread for 35 to 40 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom. Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
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