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Home ®
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The Tracker Magazine ®
Vol 1, No. 3, May 1982
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The Tracker
Magazine - Vol 1 No. 3, May 1982
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From the Woods Kitchen
Tom & Judy Brown's Famous Acorn Yeast
Bread
(Tried and tested by baker Karen
Magneson)
- 2 cups warm water
- 1 TBL dry yeast
- ¼ cup honey or sugar
- ¼ cup oil
- 2 eggs
- 2 cups acorn masa or 1½ cups acorn flour
plus one cup water (see below for how to make masa and flour)
- 5½ cups whole wheat (or white) flour
In bowl combine water, yeast, and honey or
sugar. Stir. Add remaining ingredients and stir well. Add 4 cups flour and stir.
Place one cup flour on counter and place dough in center of it. Knead for 10-15
minutes, adding remaining flour as necessary to keep dough from sticking to
counter. Oil large bowl and place dough in it, turning once so both top and
bottom are oiled. Cover and let stand in warm area until doubled (about two
hours). After doubling, punch down and let rest 10 minutes. Knead about 10 times
and divide into two loaves. Place on cookie sheet or form into loaves and put in
loaf pans. Let rise again until doubled. Bake at 350 degrees for 40 minutes.
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To Make Acorn Flour
Shell about ½ to 1 gallon of acorns,
discarding any black or dark brown ones. Place in largest cooking container
available and fill with water. Bring to boil. Drain off colored water after
about twenty minutes. This is the leaching process. Repeat until water comes out
clear after boiling (about 7-8 times).
Drain. Grind acorns to flour. Manose metate can
be used (or blender works well for us while in civilization). Dry in dehydrator
or oven (with the door open) until all moisture is gone. After dried, store in
airtight container and use as flour.
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