Acorn Yeast Bread Recipe

This Acorn Yeast Bread Recipe uses foraged ground acorns to make a hearty bread perfect for your next meal.

This Acorn Yeast Bread Recipe is made with acorn masa.

This Acorn Yeast Bread Recipe is made with acorn masa.

Photo By Fotolia/MSPhotographic

Content Tools

This Acorn Yeast Bread Recipe uses foraged ground acorns to make a hearty bread perfect for your next meal.

Acorn Yeast Bread Recipe

2 cups of lukewarm water
1 tablespoon of dried yeast
1/4 cup of cooking oil
1/4 cup of honey
2 eggs
2 cups of acorn masa
1 teaspoon of salt
1 tablespoon of brewer's yeast (optional)
6 cups of flour (white or whole wheat)

Pour the water into a large bowl and add the tablespoon of dried yeast. Let stand until the yeast is soft, then stir.

Next, add all the remaining ingredients except the flour to the bowl and beat well. Then stir in about four cups of the flour and [1] pile one cup of flour onto a bread board, [2] make a well (a depression) in the center of the mound, and [3] turn the batter out into the well. Working from the outside in, gradually knead the mass, adding enough extra flour (about a cup total) as you go along to make a stiff dough. Knead for ten more minutes or until the dough is smooth and doesn't stick to your hands. (Add more flour, if necessary.)

Now flour the bowl lightly, place the dough in it, cover with a cloth, and allow the bowl to stand in a warm place until its contents have doubled in size (about one hour). Turn the dough out, shape it into two loaves, and place the loaves into oiled bread pans . . . then lightly oil the tops of the loaves and set them in a warm place to rise. When they're almost double in size, bake the loaves at 350 degrees Fahrenheit for 40 minutes (or until well browned).

Finally, turn the bread out onto a rack and let it cool before slicing.

Acorn bread keeps very well, by the way . . . if you have any left over after your first "tasting session"!


Read more about acorn masa: Cooking With Acorn Masa.

mc_2
12/7/2008 5:58:17 PM

There are (or so my crafting book says) two basic kinds of oak: white and red. White oaks have leaves with rounded lobes, red oaks have leaves with pointed lobes. Acorns from white oaks can often be eaten without leaching (true in the one season of experience I have gathering them; the ones we gathered this fall were even tasty to munch right out of the shell). Red oak acorns, while edible, have a higher concentration of tannins and must be leached in order to be tasty. I think tannins in acorns can poison you, though I think I remember reading that you would have to eat a lot. Leaching can also be done by chopping the meats and boiling the pieces. Boil as for quick-soak beans; repeat about every hour, changing the water until meats are no longer bitter. NOTE: I think I remember reading in a book somewhere that the tannins are much more concentrated in the leach-water (ie it takes less to cause poisoning) so please keep a close eye on kids and pets. ONE OTHER NOTE: Don't get greedy and gather more acorns than you want to process immediately. I don't know if I wasn't watchful enough about what my 7-year-old put into the bag or if they simply do not keep well, but I put a big grocery bag of them up in my pantry, got sick that night, and went back a week later to get them for processing only to find them so severely rotted that even the squirrels would only pick them over.