Annette, per your request (writing it here), my request for your client's spelt & acorn flour bread recipe if she wouldn't mind sharing with us! It sounds like a much healthier alternative to the gluten-free breads that are sold here (which are not filled with whole grains and awful health-wise). Thanks! Donna

Sorry for the confusion, Donna. I meant to say that I will put it on the forum. Typed too fast… Ok, so I got GK´s bread recipe. She said that it was not a gluten-free recipe, but a sodium-reduced recipe her family found for her when she was first diagnosed with high BP. She also said it was a super fast-to-make and tasty bread and with some routine it would only take about 15 minutes´ work plus baking time. I made it the first time today, took me about a half hour to make (I´m not experienced…) and yes, it is great. Whole family loves it  ( I had a taster before with acorns added, which is even better). I tried my best to convert the German measures into US measures. Hope this makes sense. GK´s ACORN BREAD: You need: 500 g (18 oz) whole-grain spelt flour 50 g (a bit less than 2 oz) flaxseed (brown or golden) 50 g (a bit less than 2 oz) sesame seed 50 g (a bit less than 2 oz) sun flower seed 450 ml (15 US fl oz) water (lukewarm) 42 g (1.5 oz) fresh yeast 6-8 g (1 to 1 1/3 tsp) salt 2 tbsp apple cider vinegar Preparation: Mix water and yeast. Add all other ingredients and mix well (w/ handheld electric mixer is fine). Don´t let the dough rise. Put it immediately into a greased loaf pan (or loaf pan lined with baking paper) and in the cold (not preheated) convection oven. Bake in convection oven approx. 50 minutes at 170 °C (340 °F). Then take the bread out of the pan and – depending on the desired crispiness – continue to bake another 5 to 10 minutes. The acorn trick: She said:”I don´t make acorn flour and store it because drying is so electricity-consuming. In autumn, when the acorns are fresh, I crack them open with a nutcracker, peel them, cut them in very fine slices and boil them about 6 to 8 times until they are ready for processing. Boil about 10 mins until boiling water is brown, then discard the water, add fresh water and boil again. When I think they´re ready I try a little piece. When it still tastes very astringent, I boil one or two times more. After boiling the last time, discard the water and blend the acorns until they are mush. You can use the mush then immediately or store it over night in the fridge. For the bread I use about 3.5 oz. To make the bread I then use around 12.5 oz flour and the 3.5 oz acorns. You might have to play around a bit with the acorn-flour relation and reduce the water a bit. Be also aware that the bread does not rise as much as if you´d only use flour. If the acorns you use have been stored for a while or dried they are easier to crack/peel, but you can´t cut them since they have become pretty hard. Put the peeled acorns in water for about 3 to 4 days and change the water in the mornings and the evenings. Use a stainless container to water them, the starch will not come off plastic easily. After 3 to 4 days cut and process like fresh acorns. In case you don´t like flaxseed, sesame or sun flower seed or if they are unavailable, you can substitute with other seeds (chia, walnuts, pumpkin seed) or just use more of what you like.” Have fun baking and enjoy! Best, Annette PS: I believe the acorns of our European oak (Quercus robur) are pretty low in tannins compared to the American oak species, so you´ll have to experiment a bit if boiling 6 to 8 times is enough to get rid of most of the tannins.

Wow, Annette! Thanks for going to this trouble (especially the conversions)! We can weigh amounts here in grams for future reference :) I can't do the spelt flour but the way she processes fresh acorns is interesting. I have only ever processed them dried. So I will definitely try the acorn flour part! I appreciate your sharing!! Donna