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acorn flower bread

Acorn Flour Bread

A rustic homemade bread made with acorn flour and wheat flour, bringing a nutty, earthy flavor to your autumn kitchen.
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Prep Time 20 minutes
Cook Time 35 minutes
rise 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 1 medium loaf
Course: Bread, Breakfast, Side Dish
Cuisine: Foraged, Rustic
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g wheat flour bread or all-purpose
  • 150 g acorn flour leached and dried
  • 7 g dry yeast
  • 1 tsp salt
  • 250 ml warm water
  • 2 tbsp olive oil or melted butter
  • 50 g chopped nuts or seeds optional

Equipment

  • Mixing bowl
  • Wooden spoon
  • Loaf tin or baking tray
  • Oven

Method
 

  1. In a mixing bowl, combine wheat flour, acorn flour, yeast, and salt.
  2. Add warm water and olive oil, mixing until a dough forms.
  3. Knead for 8–10 minutes until smooth and elastic.
  4. Cover and let rise for 1 hour in a warm place.
  5. Punch down, shape into a loaf, and place in a greased tin or tray.
  6. Let rise again for 30 minutes.
  7. Preheat oven to 200°C (390°F).
  8. Bake for 30–35 minutes until golden and hollow when tapped.
  9. Cool on a wire rack before slicing.

Notes

💡 Tip: Use acorn flour sparingly (30–40% of the flour mix) as it has a strong earthy flavor.
⚠️ Note: Always properly leach acorn flour to remove tannins before baking.