wartime national loaf partly sliced on a bread board

British National Loaf

Time: 2 10

Servings: 2 loaves

The National Loaf was introduced in Britain in 1942 as part of the rationing scheme during World War II. White bread was banned and this rather grey, crumbly loaf made with National Flour, a type of ‘wheatmeal’ flour was the only bread available to buy or make at home.

Celebrating Heritage British Food & Cooking

Bread Baking Restrictions

There was no choice for families in Britain during WW2, rationing was very strict and the only bread available was the National Loaf. The National Loaf could only be baked on one day of the week and the bakers were banned from selling it until the following day. This was because it could be sliced thinner if it was slightly stale and therefore you could get more slices and it would last longer.

A Recipe From My Britain At War Collection

wartime rationing banner showing a ration book cover and various cooked items on a table

During WWII and for nearly 10 years afterwards, the UK population was subject to food rationing. To feed the family some very creative recipes were used to make the best of the available foodstuffs. Eggs and meat in particular were severely restricted.

british housewives queueing for their egg ration — British housewives queueing for their egg ration in 1940 © IWM

Rationing finally ended in 1954 when the last item, meat was made freely available.

woman filling her bread coupon in 1946 — Filling out a weekly bread coupon

wartime poster urging housewives to save a loaf a week

In Britain, bread was not rationed for the duration of the war but due to grain shortages was rationed for two years from 1946.

Nicknamed “Hitler’s Secret”, the high-fibre, dense flour, created a loaf which, although nutritious, was heavy, grey in colour, and stale by the time it was purchased