Seeded rye loaf
A Scandinavian bake for the galley that best on calm days or at anchor, can be made ahead and frozen, needs no fridge, about 110 min hands-on.
- Bread & bakes
- Scandinavian
- ⏱ 110 min
- 🌊 Sea tolerance 1/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 5 servings (one normal-appetite adult each). Per serving in brackets.
- Rye flour300 g (60 g)
- Bread flour (strong)200 g (40 g)
- Instant dried yeast5 g (1 g)
- Salt10 g (2 g)
- Sesame seeds25 g (5 g)
- Honey20 g (4 g)
Method
- Evening: mix both flours, yeast, salt, seeds, honey and 85 ml water per serving to a sticky dough; cover and leave overnight.
- Morning: scrape into an oiled loaf tin with wet hands, smooth the top, rest 1 hour.
- Bake at 220°C 45 minutes (internal ~98°C). Cool fully before slicing — rye sets as it cools.
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, Sesame — always check the labels of what you buy.
Per serving
- kcal
- 398
- protein
- 13 g
- fat
- 4 g
- carbs
- 79 g
- sugar
- 4 g
- fibre
- 9 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