I’m crunching enormous acorns underfoot on the walk to school, and it’s not even October yet. I remember the afternoon in October 2011 when we gathered acorns to make the most delicious Acorn Bread. I wish to do so again, so I reread my post and have reposted it here for you.
And, of course, the lesson in bitterness still applies to this little heart of mine.
If you have an acorn recipe, I would love to hear about it!
Wednesday, October 19, 2011
How We Made Acorn Flour (A Lesson in Bitterness)
|A Bowl of Acorns|
Then, we carefully crack the shells and remove the nutmeat (I use a little hammer and a pick).
|Cracking Acorns (with a Hammer!)|
We shell about 2 cups worth of nuts because this is our first experiment.
Then, it’s time for the long process of removing the tannins. I learn that tannins can harm you; they inflict stomach distress and kidney problems if you consume large amounts of this bitter substance. Removing the bitter tannins requires time and a steady flush of fresh water–either cold (like in a stream over a week-long period as the Native Americans did) or boiling hot (the quicker way).
|Removing Acorn Tannins by Boiling Method|
When boiling, the water turns a deep brownish-black. Every 20 minutes, I change the water. After several hours, the water boils clear, and that tells me the tannins are gone. To be sure, I’m told to taste a nut. If it tastes like a sweet pasta–bland and not bitter–I’ve successfully leached the tannins. Since my acorns are from a Red Oak, they taste supremely bitter (as opposed to a White Oak), so removing these tannins takes nearly 4 hours. If I had finely chopped the nuts, I could leach them faster.
The verb leach, by the way, means to drain away and remove. Here I am, leaching bitterness out of acorns, and the spiritual parallel rises up as surely as the sweet smell of acorn nutmeat. Those nuts submit to the process of cleansing, of uncomfortably stressful temperatures, over a long period of time. No wonder life seems hard sometimes.
Perhaps I’m being leached.
Finally, I take the leached nuts and grind them in a food processor. I want a course grind for a hearty, nutty bread.
|Grinding the Acorn Nuts|
I add a few cups to a regular bread recipe (flour, yeast, honey or sugar, oil, egg). I knead the dough, let it rise for one hour, and bake it at 350 degrees for 40 minutes. I’ve heard you want to use equal parts acorn flour and another flour or even cornmeal.
|Acorn Flour for Bread|
|Acorn Bread Loaf|
The bread tastes absolutely delicious. It’s a warm, nutty, rich bread that the girls spread with sweet cream butter for breakfast. I’m not an expert in acorns, but the research claims that as long as you leach out the tannins, your acorns can provide muffins, breads, pancakes, cakes, and a whole variety of baked goods.
But you need that fresh water, boiled for a long time.
Lord, leach me. Remove every bitter thing in my heart.