Acorn Bread
This delicious acorn bread recipe was developed by Lois Fluke (Sherwood Valley Band of Pomo Indians Tribal Member) and submitted by the California Indian Museum and Cultural Center (CIMCC). By replacing half of the wheat flour with acorn flour, the glycemic index is significantly reduced - making it much better for people who have diabetic or pre-diabetic symptoms - and the nutritional content is significantly reduced. The resulting rich brown bread is delicious and can be used anywhere you might use a conventional bread.
Ingredients
1 package of active dry yeast
2 tablespoons honey
2 cups whole wheat flour
2 cups acorn flour
2 tablespoons olive oil
1 teaspoon salt
1 ½ cups very warm water
1 teaspoon baking powder
Process
In a large bowl, dissolve yeast in 1/2 cup very warm water.
Add the honey, oil, salt, baking powder, and 1 cup whole wheat flour to the yeast mixture; using a hand mixer, blend for 2-3 minutes.
Slowly add more water and 1 cup flour to yeast mixture.
Add the acorn flour slowly stirring by hand to form a soft dough that is not sticky to handle.
Turn out on floured surface; knead until smooth and elastic for 6-8 minutes.
Place dough in a lightly oiled bowl with oil; turn to coat both sides.
Cover and place in warm area and let rise until double in size. About a 90 minutes.
Punch down and turn out on a floured surface. Knead and shape into a loaf.
Place on cookie sheet and let rise until doubled in size for about a 30 minutes. Preheat oven to 375 degrees Fehrenheit.
After dough has doubled in size, bake in oven for 30-45 minutes.
Remove from heat and enjoy!
