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Sampling traditional bread and other foods in the countries we visit is one
of the pleasures of the cruising life but there is nothing like the smell of
freshly baked bread wafting from your own galley! Learning to make your own bread is a very satisfying procedure, especially if the local bread is not to your liking or if you run out of purchased bread on a long passage.
Breads, cereals and pasta are all high in fibre which aids digestion and are
an excellent source of carbohydrates which supply much needed energy for active cruisers. Canada's Food Guide recommends 5 - 12 servings per day of grain products.

Sheryl Shard's OnBoard Bread

2 cups very warm water (90° -100°F)
or 2/3 cup seawater + 1/3 cup fresh
2 Tbsp. (2 packets) active dry yeast
1/8 cup honey
2 tsp. salt (if you don't use seawater)
5 cups all-purpose or bread flour
1-2 cups additional flour

In a large bowl, mix the first 3 ingredients, stirring gently until yeast
is dissolved. Let stand 5 minutes. Add salt and 5 cups of flour and mix
well. Add 1-2 cups more flour until no longer sticky. If the air is humid
you may need to add even more flour.

Knead on a floured surface until smooth and elastic, about 10 minutes.
Place in a lightly greased bowl and cover with a damp tea towel. Let rise in
a warm draft-free place until double in size, about 40 to 60 minutes.

Punch down the dough and knead for 2 minutes. Divide into 2 loaves and let rise in lightly greased and floured bread pans for another 40 to 60 minutes.

Preheat oven to 350°F.

Bake until golden brown, about 25 to 30 minutes. Jab each loaf with a
toothpick; if it comes out clean the bread is done. Remove loaves from pans.

Let cool 15 minutes before cutting.

Galley Tip - Storing Flour and Other Grains

Grain products must be purchased carefully since they tend to harbour insects and should be sealed tightly in cannisters when stowed on board. I throw 4-5 bay leaves into the cannisters as well which, for some reason, is an effective means of protecting grains from vermin. In ten years of cruising to Europe, South America, the Caribbean and Bahamas, we have never had weevils.

It is best to purchase flour, oats, bran and noodles in sealed packages
rather than from bulk bins, if possible. I buy 2 or 5 lb. bags of flour so I
don't have large amounts open at one time. I double-wrap unopened bags in clean grocery bags in which I have placed 4-5 bay leaves and then seal them closed with masking tape and label them. I have stored all-purpose flour for a year this way but prefer to buy it more often than that. Other flours such as whole wheat and rye spoil more quickly, so for long-term storage it's best to refrigerate or freeze them.