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.

Enjoy!

Do You Find The Boat Galley Useful?

You can support the site when you buy from Amazon by using the links on this site and the search bar below. No extra cost to you!

Add Your Thoughts

*

Please note: I'm currently cruising and don't have internet all the time. Comment approval may be delayed a few days!