Nuts, wine and bread
I
listened as my friend Ada swept and gathered Acorns off her driveway. She heatedly complained about the
worthlessness of the nuts that fell from the Oak tree that grew nearby.
“Don’t
the squirrels eat them?” I asked,
thinking of my backyard walnut tree and developing a new respect for the
squirrels that pick it clean each fall.
“We don’t have any squirrels,” she responded
with venomous emphasis as she continued to sweep.
“I
wonder if Acorns are edible.” I said,
trying to be helpful.
Later
that evening the subject of the Acorns came up again and we decided to find out
if there could be a purpose beyond the irritation of crunching ground
cover. To assist in our Internet search,
Ada brought out her laptop computer and two bottles of plum wine made by my now
ex-son-in-law, Kirk. Our search
accompanied by the wine resulted in a night filled with shear silliness and
laughter.
We
discovered that Acorns are edible, specifically for making Acorn flour for bread,
but only if one is willing to put forth the effort. That effort includes removing the shells, chopping
the meat into pieces and then boiling the bitterness out by submerging the
shelled nut meat into several pots of boiling water for 10-15 minutes each time
and then draining it before turning it into flour. The instructions warned against putting the
meat of the nuts into water that is not fully boiling because it would lock in
the bitter taste. “Nice!” We exclaimed in unison.
This
particular Acorn Bread recipe also called for “Cattail” flour. We looked at each other and burst out
laughing again. “Look that up,” I said
while holding my hurting stomach and slopping wine down my chin.
This search wet
our appetite for adventure. We
discovered that first we needed to adorn wading boots, head for the nearest
swamp, which in Kansas is known as a ditch filled with muddy water, and dig the
corms, small pointed shoots that grow from the cattail’s root. We would then need to boil the corms,
mash them, remove the fibers and spread them on a cookie sheet to dry in the
sun or in a low oven before grinding them into flour.
We
drank a little more wine, laughed harder and then called a number of other
friends to share our discovery. All
listened patiently, rolled their eyes and wished us happy bread making.
The
next day I left Ada and the Acorns behind as I made my way to visit my brother
in California. That evening, Ada called
to tell me she shared the Acorn story with a number of women at a group meeting. “Nobody laughed,” she said. “I guess it isn’t as funny without the wine.”
A
couple of days after that, Ada called again.
She and another friend laughed through the receiver as they discussed
more recipes involving wild flour.
“Okay,” I said, rolling my eyes.
“It was the wine.”
While
I am not ready to head out to the swamp in my wading boots to dig cattail roots,
I do like to bake bread. Certainly, a
single cook can make several loaves at a time, which is what most yeast bread
recipes call for, and freeze the extra, but frozen bread, in my opinion, looses
some of its appeal. I prefer to make it
a loaf at a time and eat it while it is fresh.
To
solve the problem of pre-measured packaged yeast, which is too much when making
just one loaf, I purchase bulk yeast and keep it in the freezer. That way I can measure the small amount I
want each time I make a loaf of bread. I
also keep flour in the freezer so it stays fresh. I then measure the amount I need and leave it
to come to room temperature before making the bread.
Whole-Wheat Bread
Ingredients:
1 Cup lukewarm water (110°F)
2 Teaspoons sugar or honey
½ Teaspoon salt
1 Teaspoon active dry yeast
1 Cup whole-wheat flour
1-2 Cups all-purpose or bread flour
Directions:
1. Mix
sugar, salt and yeast in water and allow to set 5-10 minutes, until mixture
foams.
2. Mix
one cup whole-wheat flour and one cup all-purpose or bread flour in large
mixing bowl.
3. Pour
yeast mixture into flour and mix well.
Add enough of the remaining flour to make a stiff dough.
4. Scrape
the dough onto a lightly floured surface and knead until elastic, 5-10 minutes,
adding flour as needed to prevent sticking.
5. Place
the dough in lightly oiled bowl, cover with a clean dish towel and allow to
rise until double in bulk, 1-2 hours, depending on altitude and room
temperature.
6. Remove
dough from bowl, punch down and shape as desired. Place on parchment lined cookie sheet, cover
again with dishtowel and allow to rise until double in bulk, 1-2 hours.
7. Preheat
oven to 350°F. Using a bread knife, cut
1/8-inch slits across top of loaf and bake 40-50 minutes, or until internal
temperature reaches 200°F.
8. Place
on a wire rack and allow to cool completely before slicing.
Chef’s note: My hand-held
mixer came with bread hooks, which I use to mix the yeast into the flour. This cuts down on kneading time
considerably. When testing the
temperature, I role the loaf over on its top and insert a meat thermometer
through the bottom. If the temperature
is a little low, role the loaf back over and cook a few minutes longer.
Ingredient note: I like to
use unbleached white whole-wheat flour that I order from King Arthur Flour
(kingarthurflour.com). The site also
offers bulk yeast.
Well, yeah! Everything goes better with wine! Pretty funny story, though (even though I'm not currently drinking anything.) By the by, I just hate blogger groupies that swoon over recipes, "Oh, I can just hardly wait to try this." But, oh, I can just hardly wait to try this...especially at my altitude, slightly over 5600 feet. I'll let you know how things work out.
ReplyDeleteThis is the 4th time I've tried to comment about this bread recipe and I'm tired of typing about all the mistakes I made when I did it. Let me just say: IT WORKS! IT'S YUMMY. THANK YOU, THANK YOU, THANK YOU!
ReplyDeleteRose
Aunt Rose:
ReplyDeleteSorry for your comment troubles, but so glad the bread recipe worked for you. Loads of love for being my loyal fan.