Example of fresh freshly mixed acorn bread dough made with wheat and acorn flours, and leavened with baking yeast. Edible acorns concept, wild foods.

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The acorns of common European Oaks are not poisonous once the tannin has been removed. Excessive tannin in your system will cause problems though. The bread dough photographed produces a quite moist textured bread rather like malt loaf and is a ratio of 2pts acorn flour to 1pt wheat bread flour. It is somewhat dense like rye bread. A much drier loaf is made with equal parts of both flours. This example was proved overnight for 12 hours before baking.

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Size: 6000px × 4000px
Location: uk
Photo credit: © Marcus Harrison - food / Alamy / Afripics
License: Royalty Free
Model Released: No

Keywords: acorn, acorns, artisan, bread, breads, concept, dough, flour, food, foods, survival, unusual