While in Yap and with an inoperable galley oven, Philip decided to experiment with Leslie's bread recipe and was quite satisfied with this version, baked on the BBQ grill. This worked out well as it kept us in stock of good homemade bread while keeping the galley much cooler with the humid tropical heat.  The bread has the consistency of a dense and rustic Italian bread with a strong, nutty, wheaty taste.  Use white bread flour with the highest percentage of protein (gluten) as you can find (bread flour is ca. 11.5 % gluten.)

1 1/2 cup Fresh Water

2 Heaping Tbsp Rye Flour

1 Heaping Tbsp Whole Wheat Flour

1 tsp Sea Salt

Drop of Honey

1 tsp Dry Yeast

Bread Flour to Consistency

 

In a suitable sized bowl, combine all ingredients except for the bread flour and beat vigorously for a minute or two until mixture is frothy.  Slowly add the bread flour and continue to beat the dough until the the dough "binds up" into a single ball of dough.  Cover bowl and allow the dough to rise to double its size.  Turn the dough out onto a floured surface (we use a square of canvas that's kept dry and floured at the ready) and knead until the dough springs back as you knead it.  Sprinkle a plate with a light layer of polenta (coarse cornmeal) and a bit of flour and gently place the bread on the plate.  Start the BBQ grill on high for a minute or two and then slide the bread dough onto the hot BBQ surface.  Turn the heat down to medium and bake for 12-15 minutes then turn the bread over to bake on the other side for a similar amount of time.  The baking will take a bit of experimentation as BBQ grills differ in temperature.  Once the bread achieves a golden color on both sides, turn out onto a plate. While still hot, wrap bread in a clean heavy cotton tea towel.

 

Alternatively, bake the bread in a baking pan (with a light wipe of canola oil and a sprinkle of polenta) in a 400 degree oven for 50-60 minutes, turning the pan around once at 30 minutes of baking.