No-knead bread
A American bake for the galley that best on calm days or at anchor, can be made ahead and frozen, needs no fridge, about 95 min hands-on.
- Bread & bakes
- American
- ⏱ 95 min
- 🌊 Sea tolerance 1/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 5 servings (one normal-appetite adult each). Per serving in brackets.
- Bread flour (strong)500 g (100 g)
- Instant dried yeast5 g (1 g)
- Salt10 g (2 g)
Method
- Evening: mix flour, yeast, salt and 75 ml water per serving to a shaggy dough; cover.
- Morning: shape on a floured board; rest 1 hour.
- Bake in a lidded pot at 230°C 30 minutes, then 15 uncovered (internal ~95°C).
In the galley
- Best on calm days or at anchor — 1/5 for sea tolerance.
- Plan ahead: let rise about 12 hours before.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Gluten — always check the labels of what you buy.
Per serving
- kcal
- 364
- protein
- 12 g
- fat
- 2 g
- carbs
- 73 g
- sugar
- 0 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes