Underway - Pacific Crossing Notes: A Sailor's Guide to the Coconut Milk Run - page 141

Bread Recipe
This is our adaptation of Chris Doyle's “No-Knead Bread” recipe. It is incredibly easy and
provides us with nice, healthy bread whether we are offshore for an extended period or at a
secluded anchorage.
• 6 cups flour (3 cups white, 1.5 cups whole wheat, 1 cup rye, 0.5 cup flax meal)
• 2 tsp yeast
• 1 tsp salt
• 3 cups warm water
• Cornmeal
In the evening, prepare the dough. First dissolve the yeast in warm water, and mix the flour
and salt thoroughly before combining them with the yeast liquid. Leave the dough covered
overnight in an airtight container. By morning, the dough will have risen all by itself. Flop
it onto a board sprinkled with cornmeal and leave to rise for two hours in a closed oven (no
heat). Then heat a pot with lid (or a loaf pan covered with aluminum foil) in the oven for
ten minutes at 450°F (230°C). Sprinkle the pot with more cornmeal and add the dough.
Bake for thirty minutes, turn and take off the lid, then bake for another fifteen minutes. The
result is a delicious, hearty loaf of bread.