© Chef Fábio Bernardino
By Fábio Bernardino
Chef and #MedFoodHero Ambassador from Portugal.
Acorn Bread
In the olden days acorns were mainly incorporated into animal feed, but the nut also contains a huge biological and nutritional value for human consumption. Our twist on this classic bread recipe showcases the versatility of the humble acorn.
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Prep: 2 hrs 15 minutes | Cook: 30 minutes | Serves: 3
- 300 grams of wheat flour
- 300 ml of water
- 100 grams of bait or 12 grams of baker’s yeast
- 100 grams of dry acorns without the shell
- 300 grams of acorn flour
- 10 ml of olive oil
- Scald the acorn flour with hot water.
- Add in the wheat flour, oil and bait / yeast, and knead well. Let the dough stand and rise.
- Knead the dough again and roll it out onto a surface.
- Fill the dough with the dry shelled acorns.
- Mold in the shape of a ball and
dust the top with acorn flour. - Let it rise.
- Once risen, place on a tray and bake at 220ºC for 25-30 minutes.
Cook along with Fábio
Did You Know?
[bctt tweet=”Acorns are rich in protein, carbohydrates, fats, vitamins, minerals and antioxidants. They’re also high in fibre and gluten free. #MedFoodHeroes #RootedEveryday” url=”https://bit.ly/2AKtLRs” prompt=”Tell a friend”]
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