tag:blogger.com,1999:blog-203851747364486244.post542485449504250881..comments2023-09-18T07:22:12.713-07:00Comments on Oak Watch: Acorn Bread RecipesChristian E. Siemshttp://www.blogger.com/profile/07324736360466478622noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-203851747364486244.post-21049555587807177902010-09-27T18:50:34.635-07:002010-09-27T18:50:34.635-07:00I recently tried to make the first recipe you list...I recently tried to make the first recipe you list here and there must be something omitted because my batch would not even come together as a dough. So, I continued to add milk (quite a bit more) until it was a fairly thick dough, then baked it. The resulting bread barely rose in the oven. It is quite dense as a bread, but very good when warmed. The flavor does not come through when cold, and I am lead to believe that bread with acorn flour has a sweetness from the acorns themselves when baked.<br /><br />I am contemplating the latter recipe (but using maple syrup instead of sugar, and whole wheat flour), which due to the amount of leavening agent and liquid will probably not be as dense as my first attempt.Edelfrothhttps://www.blogger.com/profile/06266739234480115709noreply@blogger.com