|
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.
|
 |
For Wilderness Survival and
Tracking visit the