During my last 16 day sailing trip I had more trouble with deteriorating loaves of bread than with any other fresh food.
I depend heavily on bread for so much of my diet while afloat and the problem of keeping it in good condition is fairly central. I only cook a proper meal with fresh ingredients once a day and reach for the bread for sustenance at most other times. So breakfast, lunch and supper will likely include bread. There are so many different things that can be spread on a slice of bread making lot of variety possible.
I prefer to be self sufficient and independent of shops for a 2 or 3 week period, as that allows me the freedom I seek, able to stay at the more remote places without being forced to find shops and stores within walking range .
I’ve learned to chose the types of fresh fruit and vegetables which keep well for a long period in the less than ideal conditions on my little boat, or, to eat the ones that keep less well first and use the long lasting ones later and I’m happy with that.
So bread has been the the weakest link in my food scheme so far. Towards the end of my last trip I tried to make bread after I’d run out of the bought stuff, using the Trangia but It really didn’t work out. It stuck badly to the bottom of the aluminium pan although I’d used plenty of olive oil to wet the pan first, so broke up into fragments as I tried to pries it out . Also it tasted a bit unwholesome – slightly bitter , maybe because the flour was 3 years beyond its use by date…..who knows
The bread mix -old stock strong flour, salt and water before cooking
After cooking for 40 minuets on a low heat. Tasted a little bitter – was the flour rancid? It stuck badly to the bottom and sides of the aluminium pan . I’m considering spending out on some non-stick pans for the Trangia. Available on Amazon , but a bit costly for my slender wallet.
I now think that I have a solution. Bought some of these in Lidl the other day
not expensive. A very long shelf life is a plus, although they are a bit dry and hard for my ideal.
jimstimes 
July 3, 2016 at 1:41 pm
Pop into Ikea and get some crispbread.
http://www.ikea.com/gb/en/catalog/products/30268592/
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July 4, 2016 at 11:07 am
Thanks for your comment.
Sadly there is no branch of Ikea around here, but if you mean the rye biscuits that are similar to Ryvita., then i do use them sometimes But they’re not really a good substitute for bread as they crumble to dust as soon as I try and spread something on.
Actual bread is so much more convenient for conveying generous amounts of jam or peanut butter to my mouth….:-)
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July 3, 2016 at 10:30 pm
HI Jim,
I like my bread too;)) Those unproven breads are longer lasting but not ‘bready’ enough imo. I’m sure some of the Bluewater sailors use the heavy breads typically German types (these may be harder to get seeing as though you’re no longer in the EU – this might have happened while you were out sailing mate). Anyway, I have an old sailing cookbook that has breadmaking recipes that I will dig out. I recall that using a trivet (?) to keep the dough off the base of the saucepan is the trick. Nice to read you use Trangia gear.
Best Terry.
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July 4, 2016 at 11:31 am
I think that I’ll give up trying to make my own bread while afloat. Too much complication -what with non-stick pans and perhaps trivets being essential, which I don’t have at the moment…..
I’ve tried ‘German Rye bread’ from a local store but that had a very short life and went rotten quickly. Clearly must be different to the stuff that you describe.
Trangia. Had mine for years and use it for the occasional land camping trip as well as on the boat. wonderfully simple with little that can go wrong. But beginning to wish for the non=stick pans instead of the plain ally ones that have done me so well. The non-stick pans set is expensive – 35 quid ish and I’m sure wears out enough to lose its non-stick properties too soon
so still pondering on that purchase….
Thanks for your comment Terry..
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July 4, 2016 at 9:38 am
I too have tried pitta bread. Also look also at “sandwich thins” which can have a reasonable shelf life. But both of these are really a last resort. My best solution has been partially cooked rolls which come in an inert atmosphere and last for months. they are supposed to be put in an oven for a few minutes, but a closed pot, with a trivet, seems to work ok.
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July 4, 2016 at 11:47 am
Thanks for that tip Alastair. Next time I visit the local store I’ll take a look at those. I agree that th3e pitta bread is boring and a bit dry. but they’re not too bulky so easy to carry on a Paradox
When stocking up for a few weeks I have to think of the volume more than the weight…and disposal of used packaging is another challenge.
jim
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July 4, 2016 at 11:54 am
Folks
Thanks for all your responses and interest. It’s good to be able to think about solutions to these problems with you blokes
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