Acorn bread

Posted on February 3, 2009 | Comments Off on Acorn bread

I always seem to get these ideas when it’s past or too early in the season for them. But later this year when the oaks at the rancho once more plague us with piles of acorns, I’m going to collect and boil them. Then mash them up with some white flour and make the bread. It’s said to have been an early colonial staple.

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0 responses to “Acorn bread”

  1. diller's avatar diller | February 4, 2009 at 6:11 am |

    what about the inherit bitterness in the acorns? Does the boiling take it out? Every time I’ve tasted one,live oak,water oak,or black jack,they all seem to have an alum like effect,maybe why those old drawings of colonials,showed such a stern expression.

  2. Dick Stanley's avatar Dick Stanley | February 4, 2009 at 8:03 am |

    Heh. Well they got the idea from the Indians, and we all know how infallible Indian ideas are taken today. All the recipes I have seen say the boiling takes out most of the bitterness (you boil them and repeat until the water no longer turns brownish), but they also call for a sweetener. This San Antonio recipe says you can dip the finished ones in sugar and eat as candy.
    http://www.sanaturalareas.org/acorns.html
    On the other hand, nowadays, when wheat flour is abundant, you hardly hear about acorn bread any more.