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Food & Cooking

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.
 

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.

From The Tracker magazine, May 1982, published by the Tracker School.
For more articles from The Tracker magazine, visit the Tracker Trail website
  

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