Baking with 6 year old yeast

 I'm going through my pantries and freezers. I know I have some oldies but goldies in there - and then some which are not so... perfect things.

So, the yeast. I thought I've used all of the ancient ones, but I found one more lonely OLD packet of block yeast (I have a whole box of block/fresh yeast from last autunm from the rejected foods I got for free/with little money). Me being me I didn't put it in the compost bucket, no. I put it in a little bowl with warm(ish) water and some sugar. And then I waited. And waited, and waited some more.

And then, after five or six hours I saw some bubbles! Next morning (about 14 hours after I took it out of the freezer) I saw this:

IT'S ALIVE!!!!!!!!

I gave it a little more sugar and a spoonful of rye flour. After few more hours it was bubbling very happily, so I made a dough. And me being me I just didn't make standard bread dough. No, because I have several carrot-rice casseroles  in my freezer (also from the rejects). It's a common christmas dish here, and we like it, but like 10 containers is just too much in one christmas. So...

My five grain and carrot bread dough! Five grain: rice, rye, wheat, barley and oat. At this point rice looked a bit funny on the surface.

We eat more buns than loaves, so:

This picture doesn't tell the truth, they we very orange. Sometimes the colour fades in baking, but not this time!

So butter, a nice cup of tea and all was well. You really can't tell there's rice. But you absolutely can see there's carrots.

Maybe I should tell the yeast producer how resilient product they have 😃