The economic crisis hasn't got so bad yet that I have to make bread out of whatever is available like people do during wars and famines. However this bread does involve a bit of recycling of stuff that would otherwise get thrown away.
150g cold porridge
Handful of spent grain from Sunday's brew
Left-over sweet wort ditto
Salt
Enough chapati flour and strong white flour to make a soft dough.
I've heard of old-bread soakers and the odd handful of cooked rice making their way into bread, but recycling left-over breakfast porridge into bread somehow makes me feel filthy, like those people who fry everything in the same ancient bacon grease kept permanently in the pan. I try to put such thoughts out of my mind, but at the same time I'm not philosophically keen on my bread becoming a sort of bin for using up old stuff.
The bread is quite nice though. Chewy crust, nice oaty flavour. Here it is pictured with some of Iain's fantastic fennel salami from Gusto & Relish.
It's flat as a pancake because the dough is so soft, but that doesn't bother me too much.
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