OAKLORE

Nourishment from the ground up

Acorn flour, acorn flour muffin mixes (gluten or gluten-free), acorn flour pancake mixes (gluten or gluten-free), and other acorn products.

Bushy Tail Acorn Whole Wheat Bread

(Shared by Mimi Weinstein)

Mimi - bread 1.jpeg

Ingredients:

2 packages rapid rise yeast

2 cups warm water (105-115 degrees f.)

1 tablespoon white sugar

½ cup OAKLORE ACORN FLOUR

2 teaspoons salt

1/3 cup melted butter, cooled

1/3 cup brown sugar

1 tablespoon molasses

1 tablespoon honey

1 teaspoon Watkins Vanilla

3 cups whole wheat flour (Cedar Circle)

3 - 4 cups unbleached white flour

Egg wash: 1 whole egg with 1 tablespoon tepid water

Directions:

Dissolve yeast in warm water, add white sugar and let proof ten
minutes.

Whisk in the Acorn flour, salt, melted butter, brown sugar,
molasses, honey, vanilla and whole wheat flour until you have a
smooth batter:

Add unbleached white flour, cup by cup, until you can turn it
out from bowl and knead 10 minutes. Put inlightly buttered
bowl, cover with plastic wrap and towel, and let rise about 60-
80 minutes, until your thumb inserted remains. If it springs back,
it kneads more rising time. Once risen, punch down, let rest 10
minutes and form into two round braided loaves or loaf pans.
Preheat oven to 375. Let rise another 30 minutes, until double
in bulk. Brush with egg wash and bake at 375 for 20-25 minutes,
until it sounds hollow when tapped.

Enjoy and it is really good toasted, too!