Wheat bread with acorn flour

Not the largest loaf of bread but it smells great.
Not the largest loaf of bread but it smells great.

If you can’t tell I am trying to incorporate acorn flour into a lot of my recipes.  This recipe is from an old healthy eating cook book I have had for a long while.  It is not 100% whole wheat since that would be hard as a rock and very very dense.  But it is still a good bread.


  • 2 cups all-purpose flour
  • 1/3 cup rolled oats
  • 1 pkg dry active yeast or equivalent
  • 1 cup warm water.  It needs to be around 120F .
  • 2 tablespoons honey
  • 1 1/2 tsp cooking oil (you can substitute in applesauce)
  • 1/2 cup acorn flour

what to do:

  1. in a medium bowl combine 1 1/4 cups all-purpose flour, rolled oats, yeast, oil, and honey.  Mix until all of it is incorporated all together.  Then mix in the wheat flour, acorn flour, and as much of the remaining all-purpose flour as you can.
  2. on a lightly floured surface knead in as much of the remaining flour as you can and continue to knead for 6-8 minutes or until the dough is smooth and elastic. Then lightly spray your bowl with oil and put your ball of dough into the middle and let rise until it is doubled in size. This will take about an hour
  3. punch down when doubled and let rest for 10 minutes.  While it is resting spray a loaf pan with non stick oil.  After 10 minutes shape the dough into a loaf shape and put in pan and then let double in size in the pan.
  4. Preheat the oven to 375F and bake your loaf for 30-35 minutes or until it sounds hollow when you tap it.  Put it on a cooling rack and eat when it cools down.

According to the recipe before you add in the acorn flour it is 84 calories per slice if you cut it into 16 slices.  With the acorn flour it will bump it up 20-30 calories per slice.  Acorn flour will give it a nice protein and fat boost to make a well-rounded type of bread


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