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wartime national loaf partly sliced on a bread board

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
Cook Time 30 minutes
Rising Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
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

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