Quick soda bread
A American bake for the galley that best on calm days or at anchor, needs no fridge, about 35 min hands-on.
- Bread & bakes
- American
- ⏱ 35 min
- 🌊 Sea tolerance 1/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- All-purpose / plain flour400 g (100 g)
- UHT milk280 g (70 g)
- Baking powder16 g (4 g)
- Salt4 g (1 g)
Method
- Mix flour, baking powder and salt; add milk to a soft dough.
- Shape a round, cut a deep cross.
- Bake 30 minutes at 200 °C until it sounds hollow.
In the galley
- Best on calm days or at anchor — 1/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 409
- protein
- 13 g
- fat
- 3 g
- carbs
- 81 g
- sugar
- 4 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
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