Sea Water Bread

By Carolyn Shearlock © 2012 • all rights reserved

No, you can’t drink it . . . but you can get meals from the sea even when you’re offshore and nothing is nibbling that line you’re dragging!

This is a guest recipe from Nan Hershman, aboard Festima Lente — here’s their blog.  When she first wrote me, the boat name sounded familiar but I couldn’t place it.  Nan enlightened me — we’d both gotten a ride to get provisions in Loreto from a mutual friend and had thus met in the anchorage at Juncalito!

Nan only gets the sea water for this if they’re at least 10 miles offshore.  Then she pumps a few cups into a clear jar and lets it sit for a short while to settle and make sure it’s clean.  By always waiting until they’re well out to sea, she’s never had a problem.

If you’ve never made bread before, take a look at Yeast Bread Making 101 — while the technique is not identical, it’s quite similar.

Sea Water Bread

1 package dry yeast (2-1/4 teaspoons)
2 tablespoons sugar
1 1/2 cups warmed sea water
4 cups flour

Dissolve yeast and sugar into 1/2 cup of warmed sea water.

Sift flour into a large bowl. Add the yeast and sugar mixture to the flour with remaining cup of warm sea water.

Mix well with a fork, turn out and knead dough on a floured board. Place well-kneaded dough in a greased bread pan.

Cover and place pan in a warm location so that it can rise. Bake at 350 degrees for 35 minutes.

Makes one loaf in a 9″ x 5″ bread pan.


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