[ ARC Food ] – It’s important to keep busy when you’re surrounded by nothing but ocean for a whole three weeks. One great way to do that is baking.

I’ll be baking two different kinds of bread each day. One wheat/rye and one dark rye bread. The wheat/rye bread is the one I always bake by my aunt’s recipe and a big time hit at my old blog. I absolutely love this recipe – mostly because you don’t have to get dough on your hands even once due to the slowrise method and because it always  turns out great.

We’ve brought along about 15 kilos wheat flour and 5 kilos rye flour. On top of this we’ve bought 20 rye bread mixes, all of which is already on the boat now.

Bread is obviously a good source of carbohydrates. Furthermore rye flour is rich on fiber that will help keep your stomach on track.

How to store it?
As I’ve mentioned before it’s so very important to avoid getting pests onboard the boat. Like cardboard egg trays paper bags are perfect hide aways for cockroach eggs and other not so nice things. Therefor, always store flour in plastic containers and never take the paper bags onboard the boat if you buy your flour in countries where cockroaches are common.

Another thing should avoid getting when you’re out there on the sea for a longer period of time is flour mites. A way to avoid these is by buying non-organic flour. In my opinion bread made from organic flour tastes better because it’s got a more complex flavor composition. However, it’s simply not worth it – unless you welcome the mites as an extra protein bonus, that is. Another way to avoid flour mites is by throwing your flour in the freezer for about 24 hours. This eliminates most unwanted company – and bonus protein sources – without ruining baking quality.

We’ve bought these plastic containers that are easy to stack and 100 % waterproof. This means we can store them underneath the floorboards where there might be wet once in a while without worrying about it turning into one big lump of dough.

Nutritional Values*

Wheat flour

  • Fat: 1.6
  • Protein: 9.6
  • Carbohydrate: 75.7

*grams per 100 grams. Source: Foodcomp.dk

Rye flour

  • Fat: 2.3
  • Protein: 8.8
  • Carbohydrate: 77.1

*grams per 100 grams. Source: Foodcomp.dk

Psst! You can follow Bliss’ journey on this small blog (written in Danish). Bliss is already on her way to Gran Canaria and so far everything is going great! However, the Swedish crew has eaten MY pickled cucumbers that I bough especially for the crossing … Jävla svenskar!