British National Loaf

British National Loaf

Time: 2 hours hours 10 minutes minutes

Servings: 2 loaves

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The images in this post are provided courtesy of lavenderandlovage.com and the UK Imperial War Museum photo archive.

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

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.

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

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

British National Loaf

National Trust

The wartime standard loaf made with wholemeal flour

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rising Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Bread

Cuisine 🇬🇧 British

Servings 2 loaves

Ingredients

  

• 600 ml warm water (1 pint)
• 5 tsp quick rise yeast
• 2 pinches sugar
• 2 lb wholewheat/wholemeal flour
• 1½ tsp salt
• 1 tbsp rolled oats for topping
• 1 spoonful butter or margarine or a drizzle of vegetable oil

Conversions

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Instructions

 

• Place flour in large bowl
• Mix in all dry ingredients except the rolled oats
• Add fat (or drizzle in vegetable oil)
• Pour in warm water
• Mix thoroughly
• When dough comes together knead for 10 minutes until dough is silky
• Place back in bowl and cover
• Let dough rise somewhere warm until doubled in size
• Knead dough briefly again
• Place dough into 2 x 1 lb tins that have been floured
• Brush top with a little water and sprinkle on some rolled oats
• Leave to rise for around 20 minutes
• Place in oven at 180℃ for around 30-40 mins
• Remove from oven
• Cool for at least 15 minutes before cutting

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1

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Lord Woolton Pie

A meat-free pie widely made during wartime in Britain

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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• the1940sexperiment.com
• farmersgirlkitchen.co.uk
• lavenderandlovage.com
• Imperial War Museum Photo Archive