The other day the pile of tins which were neatly, but precariously, stacked on top of the microwave cascaded to the floor, resulting in a rather large number of crumbs being formed in the cracker tin. Rather than chuck the crumbled bits that really were too small to eat I added them to the next loaf of bread I made. Waste not want not after all.
Although a good use of accidental crumbs, I do not recommend using biscuit crumbs which have been gathering at the bottom of the tin for several months. Stale crumbs are not nice in bread! This worked remarkably well, with the crumbs remains crispy after baking.
Recipe: Dropped Cracker Tin Bread
Makes 1 medium loaf (lasts the 2 of us 2 days)
100ml hot water
1 heaped tsp yeast (dried active – I used the one for hand baking)
150g wholewheat spelt flour
300g strong white bread flour
1 tsp salt
1 tbs oil – olive / rapeseed / hemp etc.
Handful cracker crumbs
Pour the water into bowl, add the yeast and swirl to it is dissolved. Add the other ingredients.
Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
Cover with cling film and leave in a warm place for a few hours or in the fridge overnight. It should more than double in size.
In the morning turn out onto a floured board and gently knock the dough back. Shape the loaf, lace in an oiled and floured 1lb loaf tin. Leave somewhere warm until doubled in size again.
Place in a preheated oven at GM7 / 220C / 425F and bake for about 40 minutes. For a crustier loaf place a small dish of water in the oven under the loaf.
When it is done it should turn out of the tin and sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.
Girlichef’s Bake Your Own Bread.
And lastly to Yeastspotting.