Turkey · Aegean
Palamut Unu Ekmeği
Also known as Acorn flour bread
A historical Aegean bread milled from ground acorn flour, leached of tannins and stretched with wheat during famine years when grain was scarce.
Method
Deck Oven, Historical Famine Bread
Hydration
70%
water to flour
Glycemic index
50
Low GI
Energy
250 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 2
- chewiness
- 6
- aroma
- 6
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 250 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 44 g |
| of which sugars | 1 g |
| Fat | 3 g |
| Fiber | 6.5 g |
| Sodium | 400 mg |
Typical values; recipes vary.
Texture
- Dense bitter-edged crumb
- Coarse rustic texture
Typical ingredients
- Acorn Flour
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.