Acorn Bread
Perhaps the quintessential first dish to make using acorns, a simple acorn bread with a 50/50 ratio of acorn meal to white or wholemeal flour is a great way to really taste the flavor of the acorn meal. It doesn’t matter whether you use hot-leached or cold-leached acorn meal, just that it is very finely ground.
A light, moist, soft loaf with a very crispy almost cracker-y crust. If you’re feeling decadent you could turn it into a bread pudding, but I enjoy it as is, especially hot from the oven with just a dab of salted butter or jam made from wild berries. Hickory syrup and a touch of molasses really make the difference, both of those flavors combining well with the earthiness of acorns.
My method for hot-leaching acorns to obtain acorn meal is here.
Whisk together :
2 cups acorn meal
2 cups bread flour
4 tsp baking soda
1/2 tsp salt
Whisk together :
1 egg or egg substitute
1/2 cup milk, whey or rice milk
1 tbs molasses
1/4 cup hickory or maple syrup
3 tbs olive oil
Add the liquid ingredients to the dry ingredients, stir to combine, and pour into a greased loaf pan or cast iron skillet. Place the pan in a 400° oven for 30 minutes or until a toothpick inserted into the center of the bread comes out clean.
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