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 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  pile one cup of flour onto a bread board,  make a well (a depression) in the center of the mound, and  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.