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Wednesday, February 29, 2012

BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE

800 Kilos of Acorn Ham
Photo by: Lord-Williams
Ar. săh bellūt, balluta, Eng. acorn. In Spain, the most common come from the cork oak (Quercus ilex), which produces sweeter acorns than the English oak trees (Quercus robur). The acorn has been a primary food for humans during times of famine for over 2,000 years. During and after the Spanish Civil War (1936-1939) eating acorns was common fare in regions where food was scarce. They were eaten plain or ground into flour and made into bread. Before the 8th C BC, Spaniards were making cakes with acorn flour and cooking them over the fire. They have been baked and used as a coffee substitute. During fruit famines they have been eaten as fruit. Villena lists them as such. They are the main diet of the Iberian pig. As there are sweet and bitter acorns, pigs peel them first. Then from the smell, they can distinguish the sweet from the bitter. They eat the sweet acorns and leave the bitter ones. Acorn oil was thought to have a heavy essence that hardens the members lessening sensitiveness. See alcornoque, breva, cerdo ibérico, encina, panes varios and pata negra. [Bodelón. 1994:67; Benavides-Barajas. Nueva-Clássica. 1995:50; Castro. Almentación. 1996:205-206; ES: Gutiérrez. Jun 1, 98; ES: Salloum. Jun 28, 05; Villena/Calero. 2002:23ª]

ACORN BREAD A VARIATION OF FADALAT'S 
#1 PAN COCIDO EN EL HORNO p 18[1]

yummy delicious acorn bread

Photo by: lilfishstudios

Ingredients

2 c semolina flour
2 c acorn flour[2]
1 tsp salt
3 tbsp lamb fat or oil
3 tsp yeast
½ c hot water
 c honey or sugar (optional)[2]

1 egg beaten

PREPARATION

PREHEAT OVEN TO 400º F / 200º C

Combine the flours and salt. Dip hands in lamb fat or oil and knead it well. Add yeast and water little by little until the dough reached the desired consistency. Add honey or sugar if desired. Divide the dough into desired shapes for loaves. Sprinkle flour over them. Place the loaves in a piece of linen or woolen cloth. Cover this with lamb skin or something similar and let the masses rise. When they have risen sufficiently, they will emit a noise when struck. Bake them immediately in the oven for about 30 minutes. Once baked put them in a breadbasket for consumption.

Acorn bread is highly nutritious for its combination of protein, carbohydrates, and fat. Too, they are unique for the sweet nutty taste. Further, both acorn and semolina flours are gluten free.

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[1] See aludir published on September 15, 2011 for another variation.
[2] The Medieval Spanish Chef's variations to the Fadalat recipe.






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