Making Acorn Bread

Making Acorn Bread
By Tam



Hi there..

Some folks think we’re nuts!
Well after reading through this page, you just might agree! *grins*

I’d like to share with you, how to make acorn bread.




To make Acorn Flour you’ll need:
Acorns! :)
Pliers or nut cracking tools
A blender with high speeds
A knee high stocking

For making bread the ingredients are listed below.

The acorns I prefer to use come from White Oaks. The
leaves have the rounded edges, and the acorns are larger and sweeter than
the other varieties.

First step is collecting acorns. We discovered that as
soon as they start to fall, is the best time also to collect. The longer
they sit on the ground, the more little species we get to share what’s
left of the nut inside with!

After gathering a good sized bowl full, its time to get crack in!
We use pliers, nutcrackers, fingers and even hammers :)
basically find a method that will enable you to open up the acorn without
totally smashing the nut meat inside.








Shell the acorns until you have at least
6 cups of shelled acorns.




After a quick rinse, I put about 1 – 1
1/2 cups of acorns in my mixer, and fill it up to a few inches below the
top with fresh cold water.



Don’t forget to put the lid on..then
select a grind on a hi setting and let it grind for about 5 minutes. It
will end up looking like a mixer filled with grainy milk.





Once you turn off the blender, it will
look like:





Its time to put a knee stocking on your
blender now. Just pull the opening over the top of your blender and tug
until it is reaches at least half way down the length of your blender.





Now get ready to flip it over into your
clean sink. Hang onto that stocking!





I have lost a few batches…so now I do
this into a bowl first. The bowl catches my acorn mush filled stocking. If
you see my porcelain sink…its brown. That is from the tannins that will
be leached out. To leach the tannins, I take that bowl out, dump the
contents (that whitish milky looking liquid) down the drain and I turn on
the cold tap. Begin to massage the mush in the stocking under running
water. Keep moving it around, squishing, massaging it, until the water
comes out clear.





Make sure you have a good hold on the one
end of the stocking with one hand, while the other hand does the
massaging. When the water runs clear, turn off the tap and squish and
squeeze until no more water comes out. Now it’s time to remove the acorn
flour from the stocking.. This is a wet/moist flour.

Simply turn down the stocking until you
come down to the wet flour.





, and gently let the flour fall into a
bowl. It has a dark brown moist brown sugar look to it now. If you let it
sit out for a time in the open, it gets much darker, but the taste won’t





Repeat the process above until you have
collected at least four level cups of the moist acorn flour. I put two
cups per Ziploc freezer bag, and freeze all my extra for later use.

Now it’s time to get baking!

Acorn Bread



2 cups of lukewarm water
1 tablespoon of dry yeast
1/4 cup of olive oil (other oil is fine)
1/4 cup of molasses or honey
2 farm fresh eggs of your choice
2 cups of your fresh ground (or thawed out) moist acorn flour
a pinch of salt
6 cups of flour (best is 3 cups freshly ground wheat berries, with 3 cups
unbleached white)

I take my mixer bowl and put two warm
cups of water into it, sprinkle the tbsp of yeast on it, while I gather
the next three items.

Add the oil, (molasses or honey) and two
eggs that have been beaten slightly.

I put this mixture on low in my
kitchenaide mixer, while slowly adding the first four cups of flour. I add
them one at a time, stopping to scrape the sides of the bowl between
additions. When that is mixed real well, I slowly add the last two cups of
flour. I personally add one more into the mixer, then remove the entire
lump and knead in the last cup on a floured counter. Now bread making is
interesting, depending on all the temperatures, the room, each item, is
how much flour you’ll need. If the batch is still very sticky, add another
cup. I knead about 1-15 minutes, and my finished dough is elastic and does
not stick to my hands or the counter.

Now take this lump of dough and put it
into a greased large bowl . Lightly grease the top of the dough, and cover
the bowl with either plastic or a cloth.



Keep this in a nice warm area. In winter
that’s near the stove, in summer its up on my counter. After about an hour
you’ll see that the dough has more than doubled in size. This is good!
Punch it down, and dump the dough onto your counter again. Not floured
this time. Divide the batch into two, and shape two loaves. Put them into
greased loaf pans. Brush a wee bit of oil onto the tops of each loaf, and
put them back into your “warm” spot. These will double again!
Don’t punch them down this time. Instead, pop them into a preheated oven,
I bake them for approx. 40 minutes. They will be well-browned, and sound
hollow when you knock on them.

Let them sit about five minutes, then
turn them out brush them lightly with butter, and put them on a rack to
let them cool.

Of course we don’t wait until they are
cold to eat….they are the best warm and fresh!






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