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Acorn Boule with Onion and Dill

Makes 6 small round breads


1 large russet potato (12 oz)

2 cups lukewarm water

2 1/2 tsp active dry yeast

2 tsp sugar

1/8 cup fresh dill, coarsely chopped

2 tsp salt

1 1/2 cups acorn flour

3 1/2 cups sprouted wheat flour


1 1/2 Tbsp unsalted butter

1 large onion, thinly sliced

1/8 cup fresh dill, coarsely chopped

1/2 tsp salt



- Preheat oven to 425F.  Pierce potato w/ fork and bake until soft (about 50 min in oven).  Or, cook 10-12 minutes in microwave.

- When cool enough to handle, scoop potato flesh into small bowl and mash with fork.  Discard the skin.  Measure 1 cup of the potato.


- Pour the water into heavy-duty mixer with paddle.  Sprinkle yeast and sugar over the water and let sit for several minutes to dissolve.  Add the potato, dill, salt, and half of the flours and mix on low speed until all the ingredients are incorporated.  Add the remaining flour and knead for about 5 minutes on medium speed.  At this point the dough should pull away from the sides of the bowl but stick at the bottom.  If dough sticks to the side of the bowl, add up to 1/2 cup more flour, a little at a time. 

- Place dough in large mixing bowl and cover with plastic wrap and a clean towel.  Let rise at room temperature until doubled in size, about 2 hours.


- Melt the butter in a medium saucepan on medium heat.  Add the onion and cook, stirring often, until they are softened but not browned, about 6 minutes.  Stir in the dill and salt.  Cool.

Shaping the breads

- Line 2 baking sheets with parchment paper.  Turn the dough onto a heavily floured surface.  Divide into 6 equal pieces and sprinkle with more flour.  Shape each piece into a ball buy gently tucking the sides under and rotating the dough 1/4 turn with each tuck.  Repeat 5 to 6 times until the dough is a perfect round. 

- Place 3 rounds on each baking sheet and pat them gently into circles about 4 inches in diameter.  Top with the onion mixture, dividing it equally and spreading it to the edges.  Let the breads rise again until doubled, about 45 minutes.


- Preheat the oven to 375F.  Bake until the crust underneath the topping is golden brown and they feel firm when you lightly press on the tops, 35 to 40 minutes.  The onion might become slightly blackened at the tips, but they will not taste burnt.  If you are baking both trays on separate racks in the same oven, switch their positions halfway through the baking time.

- Let the breads cool on a rack.  They will seem doughy if they are eaten while still hot.

For hamburger buns

- Divide the dough into 12 pieces instead of 6, and pat them into 3-inch circles.  Proceed as directed but reduce the baking time to 30-35 minutes.

Food Processor Variation

In a large-capacity food processor (11 cups or larger), follow the same procedure as for the electric mixer but process with the steel blade for 30 seconds after the first addition of flour and 30 seconds after the second.  If you have a smaller food processor, divide the ingredients in half and process the dough in 2 separate batches.

Herb substitutions

- These breads are equally delicious with 1 Tbsp finely chopped rosemary, 2 Tbsp finely chopped sage, or 2 Tbsp fresh whole thyme leaves substituted for the dill. 

Credits:  D. Reichstetter, 2016.

Modified fromThe Herbfarm Cookbook, 2000.