Acorn Mock Rye Bread

From the first time I tasted a recipe made with acorns, I've had the idea rattling around in my head that they would make an excellent mock rye bread.  After all, acorn flour is dark and rich and has a deep molasses-like character. 

Despite being gluten-free, this loaf holds together beautifully, which of course makes it the perfect substrate for sandwich-making or holding fat slices of cheese. 


Acorn Mock Rye Bread

1 c. acorn flour (see this post to learn how to process acorns)
1c. buckwheat flour
2 tsp. yeast
1 tsp. salt
1 tsp. cocoa powder
2 tsp. caraway seeds
1 Tbsp. molasses
3/4 c. warm water

Mix together all dry ingredients, then add wet ingredients.  Stir well to combine.  The dough will be dense and slightly sticky.  Cover bowl with plastic wrap and leave in a warm place for 2 hours.

Dust counter with a bit of buckwheat flour and knead dough for a minute or two, so that it forms a nice cohesive ball.

Divide dough into two pieces, form into logs, and press each into a greased mini loaf pan (3.5x5").  Cover.  Let rise in a warm place for an hour.

Preheat oven to 400 degrees (F).  Brush the top of each loaf with melted butter and turn oven down to 350 degrees.  Let loaves bake for 45 minutes, or until a toothpick comes out clean.

Cool completely on a wire rack before slicing.