It tasted supprisingly good! just like normal brown bread, I used about 100/150 acorns and got around 250g flour I mixed this with about 50g plain white bread flour, water and butter and used a bread machine but it defionatly wouldn't have worked in the oven it was very wet!How does it taste ? and how much did you need to make the bread ?
This is what I did but I dried them in the dehydrator afterwards to just tap them out onto the tray but it seems lots of effort to cut them up one by one especially is I wanted to make lots of flour?I generally just slit mine with a wee sharp knife and shell them like peas.
I'll try this!!!Hi denny,
I place a dish towel onto a cutting board sitting on the kitchen counter top. I lay 5 dried acorns on the towel. I fold the towel over them and whack each once with a 1lb. mallet. It cracks the shells and also loosens the testa, which comes right off. I remove the shells and testas as I transfer the nutmeats from the towel to a bowl holding my shelled acorns. The folded towel keeps pieces of the shell from flying around the kitchen.
I tryed this by roasting them in the oven but they tasted vile! nothing like coffee? any tips? ThanksThe ones I showed don't need leached. So I just quartered and shelled them, roasted them in a dry frying pan and then ground them up for coffee. Tbh, I think it makes better coffee if the grounds are re-roasted just before brewing, but that's maybe just my tastes
Steve Mould did a good video on how Oak trees produce a glut of acorns in five year cycles which overwhelms Squirrels ability to cache and find them so they end up leaving lots to grow.
Yeah, I know its slightly off topic but I've got a mind like a Magpie and it picks up random shiny things.
His other videos are pretty good as well and the one about Hep A and uncooked mussels is an eye opener.
Dunno, Beech trees go in mast and produce a bigger crop every few years but I don't know if the effect is synchronized with other trees like it is with oak trees.The 5 year cycle thing is interesting. Do you happen to know if other Nut producing Trees ( Hazels ) do similar?
I tried acorns for the first time this season and found a process that I'm happy with and gives plenty of calories for the effort. It takes time, but not a lot of work considering what you get.
1. Collect the acorns, checking for insect holes
2. Shelled them using finger nail. I found so long as they weren't too hard or completely brown I could generally do it without using a knife
3. Gently dried then in a like warm oven. This caused the 'testa' or thin brown membrane to crisp and easily brush off.
4. Finely diced them with knife on a chopping board.
5. I then let them rest in a bowl of water. Any remaining testa could be skimmed from the surface easily. I changed the water morning and night for 7 days. On the 7 th day the water was reasonably clear and the acorn tasted ok
6. Strained the acorns in a muslin cloth then dried again in the oven - on a gentle heat.
7. Ground with pestle and mortar into a flour. This would be much easier with a coffee grinder or something similar.
I then made two acorn bannocks by mixing with water into a paste and frying. For the second bannock I added a bit of bread flour. The second bannock was better and firmer, but both were nice.
Another thing I've learned from research on the internet; if you're making flour, do not heat the acorns over 60 degrees c at any stage, or the starch will cook. Secondly, acorn flour does not contain gluten, so will not bond or rise in a dough the way bread flour does. Hence my bannock without bread flour was a little crumbly.
I also roasted beach nuts while waiting for the acorns and they are very tasty.