An example of acorn bread loaf, made with a mixture of 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 photographed is quite moist with a texture 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.

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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, flour, food, foods, survival, unusual