Heat up the water in a bowl to 105 to 115 F (40 to 44 C). Add in a pinch of sugar and the yeast. Set it aside until it gets foamy (5 to 10 minutes)
Add in the rest of the sugar, oil, honey, and about 1 cup of the all-purpose or bread flour. Combine together with a wooden spoon, unless you are using a stand mixer.
Now add the acorn flour and mix it in. Next, add in another cup of the all-purpose or bread flour with the salt. The dough should form by now and be a little tacky.
Dump the dough onto a floured counter or table and knead the dough for about 8 minutes adding extra flour as needed.
Place the kneaded dough in a lightly sprayed bowl and cover with a damp cloth. Let the dough rise in a warm place for 60 to 90 minutes until doubled.
Once the dough has risen punch it down and then shape it into a loaf. Place the loaf into a lightly sprayed 9x5 inch bread pan. Cover and let rise for another 60 minutes.
Bake in a preheated oven at 350 F (176 C) for 35 minutes. After 25 minutes check the bread. If it is browning too much, cover it with aluminum foil. Once baked, remove the bread and allow it too cool for a few minutes in the pan. Then remove the acorn bread loaf from the pan and allow it to cool on a wire rack. Then serve it with butter, jam, or honey and enjoy! I also love it plain.