Acorn Pan BreadOrigin: Ancient Period: Traditional |
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Archaeology has revealed that acorns were extensively eaten during Neolithic times and Native Americans would travel a long distance to gather acorns. This recipe is for an acorn flour pot bread which probably proved a staple autumn diet for our ancestors. The basis for the recipe is South African, but the ingredients are purley British. Ingredients:
2 tsp yeast 
Method:During the autumn collect ripe acorns. Place on a baking tray and dry roast them in an oven on it's lowest setting for at least 5 hours. When the acorns are done crack and shell them. Place them in water in a large bucket and allow to soak for at least a week. Change the water at least twice a day. This process leaches away the tannin which is what makes acorns bitter (tannin in large quantities is toxic so you need to complete this process carefully). When you think you have soaked the acorns long enough bite into an acorn. If it still tastes bitter then soak for longer. If you can only detect a trace of bitterness, or no bitterness then the acorns are ready. Grind the acorns whilst still wet either in a cofee grinder or a blender. Place the resultant meal in pans or on baking trays and place to dry either in the sun or in an oven on its lowest setting. When dry you can store the flour in sealed jars. Dissolve the honey in the water and add the yeast to activate. Add 3 tsp flour and leave the mixture in a warm place until foamy. Once the yeast is nicely active combine with the flour, salt and baking powder, along with the oil. Knead together, cover the dough and allow to rise in a warm place for an hour. Knock the dough back then knead once again and allow the dough to raise once more. Place the dough in a cast iron casserole and allow to rise until doubled in volume. Cover the pot and allow to bake in an oven pre-heated to 190°C for 45 minutes. |
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