How much acorn flour to make acorn bread?
Before you go on making full-blown acorn bread, you will need to make the flour. Acorn flour is gluten-free and super versatile. It behaves very similar to wheat flour and can be substituted in baking recipes for up to half of the all-purpose flour. You will need about two pounds of acorns to make three cups of acorn flour.
How long does it take to bake acorn bread?
One loaf of acorn bread take 50 minutes to prepare and cook. This does not include the time to prepare the acorns and turn it in to flour, which can take up to three hours. The ingredients you will need to bake the bread include:
What is acorn bread?
Acorn bread was just one way to eat an acorn; they would also make: They had sixteen different types of oak trees to get acorns from in the region, so acorns were plentiful and varied in taste.
Is acorn flour dry or moist?
Acorn flour is a drier flour, so be prepared to add a little bit of extra moisture to the recipe as needed. It is better to compensate more than you might expect, since it is so dry. One loaf of acorn bread take 50 minutes to prepare and cook.
Step 2: Prep the Yeast
First let's get that yeast going. Heat up your water to 105 to 115 F. Then add in about 1 tsp. of sugar to the warm water. Next add in your yeast. You can agitate it a bit with a fork. Now let it sit for about 10 minutes until it gets nice and foamy/frothy. If after 10 minutes it isn't foamy, you need to start again.
Step 3: Sugar, Oil, Honey, Flour
Next we will add in the rest of our sugar, oil, honey and about 1 cup of the bread flour. Use a wooden spoon to mix those ingredients all together.
Step 4: Add and Mix
Now we add the star of this instructable, our homemade acorn flour. Then add about one more cup of flour, and add the salt on top. Next mix everything together. The dough will start to form now. Add a little bit more flour until everything comes together nicely and it isn't too sticky.
Step 5: Knead That Dough
Next we will place the dough on a floured surface, then we will knead the dough for 8 minutes. We will add more flour as necessary when the dough gets sticky again. You may or may not have flour left over after you are done kneading.
Step 6: Oil, Towel, Rise
Now let's oil up a large bowl and place our dough in it. Make sure you turn the dough all around so it gets nice and coated with the oil. The oil will help it to not dry out. Place a damp towel on top and put it somewhere warm to rise. The damp towel will also help the dough to not dry out. You could use a dough proofer too if you like.
Step 7: Shape That Dough
After the dough has risen, punch it down a bit and then shape it on your surface into a loaf. Then place it in a 5x9 bread pan. You shouldn't need to spray the pan, since the dough should still be coated with oil. But you may want to just in case.
Step 8: Cover, Rise, and Bake
Now let's cover the dough again and let the dough rise for another 60 to 90 minutes, until again the dough doubles in size. Next we will bake it in a preheated oven at 350 F (176 C) for about 35 minutes. Make sure to check it out after 25 to 30 minutes, if the top is getting too brown, loosely place some aluminum foil on top.
Preparing the Ingredients
When we forage for American persimmons, we store them long term in a puree so we don’t need to do anything else, but if you’re buying fuyu persimmons from the grocery store, you’ll have to cut them up and blend them.
Dry Ingredients
This is where the star of our show comes in, acorn flour! Measure out your acorn flour and pour into a new clean mixing bowl. If you don’t have any acorn flour, you have to check out our acorn bread series starting with episode 1!
Making the Batter
Stirring continuously, pour the dry ingredients into the wet ones. The batter will start to thicken considerably, but don’t worry. This is expected!
On Acorn Bread
I have never consumed a more rewarding meal than Acorn Bread. From harvesting acorns off the forest floor, to practice of preserving and preparing, you really can taste the effort and work you put into it!
Steps Download Article
Collect your acorns. Avoid anything that has a damaged shell, especially a dark hole or small circular scar on it about the diameter of a pencil lead. Those acorns have worms in them and are no good.
Tips
Once the flour is dried out it may be a little coarse. You can put it in a cleaned out coffee grinder to get a finer texture. A good food processor also works and they make attachable gadgets for mixers that really mill the flour if you get completely obsessed.
About This Article
wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 23 people, some anonymous, worked to edit and improve it over time. This article has been viewed 201,151 times.
Are Acorns Edible
Yes! Acorns are edible. However, before eating one, you’ll need to remove, or leach out, the tannins. Not only is there is the possibility that the tannins could give you an upset stomach, they also taste like dish soap.
Instructions
Preparing the flour is a time-consuming process – three days, excluding foraging for the acorns.
Recommended Recipes
Acorn bread is the most popular recipe to make with this flour. To make acorn bread, experiment with replacing half of the bread or all-purpose flour in the recipe with acorn flour.
How to Make Acorn Flour
Acorn flour is fun to make and totally edible! Native Americans have been grinding acorns into flour and using the flour to make hearty stews and breads for hundreds of years – and you can, too, with more modern methods.
