Desperate Travelers Acorn Paste Recipes

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WINTERFELL BLACK BREAD



Winterfell Black Bread image

Provided by Alan Kistler

Categories     Bread     Breakfast     Brunch     Bake     Vegetarian     Molasses     Caraway     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 10

2/3 cup warm water
1 3/4 teaspoons active dry yeast (1 package)
3 tablespoons molasses
2 teaspoons canola oil
1 cup medium rye flour
1 teaspoon kosher salt
1 tablespoon caraway seeds, toasted and ground
2-3 cups bread flour
1 tablespoon honey
1 tablespoon strong coffee

Steps:

  • 1. In a large bowl, combine water, yeast, and 1 tablespoon of the molasses. Stir to dissolve and let stand until foamy, about 10 minutes.
  • 2. Add remaining molasses, oil, and rye flour; stir to combine. Add salt, caraway, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 5-8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • 3. Coat a 9" × 5" loaf pan with pan spray and line the bottom and short sides with a strip of parchment. (If you don't have pan spray and parchment, grease the bottom and sides of pan with vegetable shortening.) Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350°F.
  • 4. Combine honey and coffee; brush gently onto the surface of risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

DESPERATE TRAVELERS' ACORN PASTE



Desperate Travelers' Acorn Paste image

Provided by Alan Kistler

Categories     Condiment/Spread     Nut     Bake     Tree Nut

Yield Serves 6

Number Of Ingredients 2

2 cups unbroken live oak acorns, shells removed
4-5 tablespoons peanut oil or other vegetable oil, divided use

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Coat acorns with 1 tablespoon peanut oil and spread on a cookie sheet. Bake for 10-15 minutes. Cool acorns.
  • 3. Process the acorns in a food processor on high speed until finely ground. Continue processing until acorns form a thick paste.
  • 4. Slowly add remaining peanut oil until smooth and creamy, scraping down sides and adding a little more oil as needed. Serve on Winterfell Black Bread or a bread of your choice.

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