Acorn Bread

Ingredients:

  • 2 cups milk
  • 2 tablespoons oil or butter
  • 2 teaspoons salt
  • 2 tablespoons dry yeast
  • 4 2/3 cups acorn flour
  • 1/3 cup honey
  • 1/3 cup lukewarm water

Directions

Acorn Flour

Remove shells. Boil the acorns whole for at least two hours, changing the water each time it becomes light brown in color. After this boiling the acorns should be dark brown in color.

Roast in 350° F oven for one hour.

Chop them finely, then grind in a flour or food grinder. Dry again in the oven for another half hour. Put through the grinder again at least twice.

Bread

Scald the milk. Stir in the oil or butter, honey and salt. Pour into a large bowl and let cool to lukewarm.

Meanwhile dissolve yeast in the lukewarm water. When milk mixture is lukewarm, add yeast. Gradually stir in the acorn flour.

Cover the bowl with a towel and let rise for two hours in a warm place. Knead for ten minutes. Roll out like thick pastry. Roll up in the manner of a jelly-roll. Shape into two loaves and place in greased bread pans. Let rise, covered, for another two hours.

Bake for forty minutes in an oven preheated to 375° F. Remove from the oven and brush the tops of the loaves with oil or melted butter.

Best Acorns to Use: White, burr and chestnut oaks. Collect in the fall when ripe.

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