Have been leaching the tannin out of red oak acorns and using them in bread. Everyone who's tried it likes it. Nutty tasting, and even a little sweet.
Dip acorns in boiling water for about thirty seconds to soften the shells.
Open them while they're still warm. I use a handcrank nut sheller. A pair of pliers will work.
Dig out the meats with a nut pick or a small screw driver.
Boil them in a LOT of water. I use a five-gallon stockpot on our wood stove. They'll turn the first two changes as black as coffee.
Change the water every morning and every night or whatever, until the meats are no longer bitter. Usually takes about four changes, but it depends on a lot of things. It might take a dozen.
The meats will have turned black. Dry them and they'll store indefinitely. They can be used as-is, or ground to whatever consistency you like.
I usually make them into bannocks and bake them in a reflector oven. Here's my sourdough recipe, but any bannock recipe will work:
1/2 cup acorns (sometimes I use up to 3/4 cup acorns and only 1/4 cup flour, but you have to appreciate dense, dark bread for that)
1/2 cup flour
1 tsp sugar
1/4 tsp salt
1 tsp baking soda
a little powdered milk if you have it
a little cinnamon if you have it
mix these dry ingredients thoroughly
Fold in:
an egg if you have it
1 tsp oil
enough sourdough to make a stiff mud
Pour into a greased pan and bake
Dip acorns in boiling water for about thirty seconds to soften the shells.
Open them while they're still warm. I use a handcrank nut sheller. A pair of pliers will work.
Dig out the meats with a nut pick or a small screw driver.
Boil them in a LOT of water. I use a five-gallon stockpot on our wood stove. They'll turn the first two changes as black as coffee.
Change the water every morning and every night or whatever, until the meats are no longer bitter. Usually takes about four changes, but it depends on a lot of things. It might take a dozen.
The meats will have turned black. Dry them and they'll store indefinitely. They can be used as-is, or ground to whatever consistency you like.
I usually make them into bannocks and bake them in a reflector oven. Here's my sourdough recipe, but any bannock recipe will work:
1/2 cup acorns (sometimes I use up to 3/4 cup acorns and only 1/4 cup flour, but you have to appreciate dense, dark bread for that)
1/2 cup flour
1 tsp sugar
1/4 tsp salt
1 tsp baking soda
a little powdered milk if you have it
a little cinnamon if you have it
mix these dry ingredients thoroughly
Fold in:
an egg if you have it
1 tsp oil
enough sourdough to make a stiff mud
Pour into a greased pan and bake
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