|800 Kilos of Acorn Ham|
Photo by: Lord-Williams
ACORN BREAD A VARIATION OF FADALAT'S
yummy delicious acorn bread
Photo by: lilfishstudios
2 c semolina flour
2 c acorn flour
1 tsp salt
3 tbsp lamb fat or oil
3 tsp yeast
½ c hot water
⅓ c honey or sugar (optional)
1 egg beaten
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.
 See aludir published on September 15, 2011 for another variation.
 The Medieval Spanish Chef's variations to the Fadalat recipe.