Nourishment from the ground up

Acorn flour, acorn flour muffin mixes (gluten or gluten-free), acorn flour pancake mixes (gluten or gluten-free), and other acorn products.

No Knead Acorn Bread

Makes 3 loaves


3 cups white flour

2 cups acorn flour

1 1/4 cups rye flour

1 1/2 Tbsp yeast

1 1/2 Tbsp salt

2 Tbsp molasses

3 cups lukewarm water

2 cups seeds (sunflower, pumpkin, chia, sesame or nuts and fruit)



- Whisk dry ingredients together in a 6-qt bowl.

- Make a well in center of flour, and add molasses and water.

- Mix.  The dough should come together easily.  If it doesn't, add a bit more water.

- Cover bowl with a wet towel and let rise 2 hours in a warm spot.

- Either:

1) Place in fridge w/ loose lid up to 10 days, or

2) Take grapefruit-sized or larger ball of dough and form into round or oval loaf, slash 3x, and dust with flour.  Place on cornmeal-covered board and let rest 40 minutes.

- Place baking stone in cold oven and preheat to 450F.

- Place a baking dish underneath the baking stone and when bread is ready to be baked, add 1 cup hot water to the dish.  Place bread on baking stone and bake 33 minutes.

- Remove bread to wire rack and let cool completely before slicing.

Credit:  J. Londa, 2016.