© Chef Fábio Bernardino

By Fábio Bernardino
Chef and #MedFoodHero Ambassador from Portugal.

Learn more about Fábio

Learn more about Acorns from the Portuguese Montados

Acorn Bread

In the olden days acorns were mainly incorporated into animal feed, but the nut also contains a huge biological and nutritional value for human consumption. Our twist on this classic bread recipe showcases the versatility of the humble acorn.

Prep: 2 hrs 15 minutes | Cook: 30 minutes | Serves: 3

  • 300 grams of wheat flour
  • 300 ml of water
  • 100 grams of bait or 12 grams of baker’s yeast
  • 100 grams of dry acorns without the shell
  • 300 grams of acorn flour
  • 10 ml of olive oil
  1. Scald the acorn flour with hot water.
  2. Add in the wheat flour, oil and bait / yeast, and knead well. Let the dough stand and rise.
  3. Knead the dough again and roll it out onto a surface.
  4. Fill the dough with the dry shelled acorns.
  5. Mold in the shape of a ball and
    dust  the top with acorn flour.
  6. Let it rise.
  7. Once risen, place on a tray and bake at 220ºC for 25-30 minutes.

Cook along with Fábio

More recipes to try

Acorn Caco Cake, by Portugese chef Fábio Bernardino, uses sutainably harvested acorns from the Portuguese Montados. Acorns are extremely versatile and can be used as bread flour, in biscuits and cakes, infusions, spreads, sausages and even hamburgers.
Acorn Caco Cake

Acorn Caco Cake

This recipe is a re-interpretation of flavors in which we compliment sweet potato – a traditional ingredient in Madeiran cake such as this – with the acorn. This combination contrasts both the flavors and colours of the cake, and also enhances the ingredients’ nutritional wealth.

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