The National Loaf (WW2 Wholemeal Bread)

The National Loaf is the wholewheat bread that replaced white bread in Britain as part of rationing during World War 2. I’ve tested the recipe using modern techniques so that you can recreate this tasty loaf at home. Read on for lots more infomration about rationing and why the National Loaf was introduced.

What was the National Loaf?

The National Loaf was introduced in Britain in 1942 as part of the rationing scheme during World War 2. White bread was banned and this loaf made with National Flour, a type of ‘wheatmeal’ flour was the only bread available to buy or make at home.

Most families would buy their bread from the local bakery rather than make it at home. When the National Loaf was introduced bakers were intstructed that this was the only type of bread they could bake.

Why was white bread banned during WW2?

Supplies of wheat were limited during the war. Wheat for bread was mostly imported and merchant ships crossing the Atlantic were prey to torpedos from U boats. In March 1942 alone, U boat action sank 275 merchant ships on their way to Britain.

Also because white flour is made by milling the whole grain and then sifting out the bran and the wheatgern less flour is made. White flour and white bread is also less nutritious and with limited rations it was essential for the Ministry of Food to ensure the health of the nation.

Was bread rationed during WW2?

Bread was never rationed during the war, however it soon became clear that there would have to be changes. From the outbreak of the war in 1939 millers were orded to produce a flour of 70% extraction which was called ‘national straight run’.

As the war progressed and supplies of wheat became more difficult to obtain, there was a campaign to encourage everyone to eat wheatmeal bread. But it wasn’t until 1943 that national flour of 85% extraction became the only the only flour available to bakers, and this was the flour used to bake the National Loaf.

The National Loaf could only be baked on a few days each week to save fuel. Bakers were also banned from selling these until the day after they had been baked. This was because the loaf could be sliced thinner if it was slightly stale, so you could get more slices and it would last longer.

The National Loaf was not popular even though the fibre, vitamins and minerals it provided was much better for the health of the nation. We are probably more used to wholemeal bread now and we have a choice in the type of bread we eat. Rationing took away a lot of choice, but was invaluable to ensure that everyone had enough to eat and continue leading an active life.

I enjoy wholemeal bread but also like to try different loaves of bread like Rye Bread, soft white rolls, sourdough, and I’m very fond of making soda bread which is made without yeast.

If you’d like to find out more about rationing and links to more recipes check out WW2 Ration Book Recipes.

Why bake the National Loaf?

It’s no longer possible to buy National Flour, but I’ve checked it out and it was an 85% wheatmeal flour. Which means that it was 85% wholemeal flour and 15% strong white bread flour. This combination of flours actually makes a really good wholemeal loaf with a good texture and a nutty flavour.

What ingredients do I need to make The National Loaf?

You only need a few ingredients, most of which will be in your larder. Here is what you need:

• wholemeal flour
• strong white bread flour
• easy blend yeast
• sugar
• salt
• water
• vegetable oil
• rolled oats

A full list of the ingredients and the required quantities is found in the recipe card at the end of this article

What is wholemeal flour?

Wholemeal flour is made with the whole wheat grain including the wheatgerm and the bran. Whole wheat bread has a more dense texture because whole wheat flour has very little gluten compared, for example, to strong white flour.

What is gluten?

Gluten is a protein found in wheat, barley, and rye. When flour is moistened with water and kneaded, the gluten is formed. It gives the dough structure and because wholemeal flour has less gluten it will not rise as high and will have a more dense structure than white bread.

What is strong white flour?

Strong flour (bread flour) has more protein and gluten than other flours. The amount of gluten in strong flour helps to produce lighter and looser structured bread.

Adding strong white flour to the wholemeal flour in the National Loaf recipe really helps this bread to rise and creates a dense but soft bread, that is absolutely delicious.

Can I use all-purpose flour?

You can substitute all-purpose flour for the strong white flour as all-purpose has a high gluten content.

What is easy blend yeast?

Easy blend yeast can be mixed directly with flour and does not need to be pre-mixed with water.

Can I use other types of yeast?

I have only made this bread with easy blend yeast. And while I am sure you can use dried or fresh yeast I cannot advise on its use or guarantee the results.

What are rolled oats?

Rolled oats are flat and flaky and have been steam processed and rolled. They are most often used to make porridge (oatmeal) but also make a great topping for any type of bread.  

How do I knead bread by hand?

It isn’t difficult to knead bread by hand it will take about 10 minutes of folding the dough over and pushing it away until the dough is smooth and no longer sticky. BBC Food has a helpful video on How to knead bread dough.

Can I use a bread machine to make the National Loaf?

Use the wholemeal setting on your bread machine to make and bake a National Loaf in your bread machine. Or you can use the dough setting and then follow the instructions in the recipe card at the end of this article to bake the bread in the oven.

Can I use a stand mixer to knead the dough?

I use my stand mixer to knead the dough, it’s much easier for me than hand kneading. I use the dough hook and start the stand mixer at a low setting to combine the ingredients and then increase to a medium speed (check the instructions for your own mixer) and knead for 10 minutes.

Vegetarian

This recipe is suitable for vegetarians.

Gluten Free

This recipe contains wheat flour and is not suitable for a gluten free diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I store the National Loaf?

If you plan to eat the bread within a few days then store it in a paper bag, or wrapped in a clean tea towel. You can use a plastic bag, but bread actually keeps better when it can breathe.

I don’t recommend storing it in the fridge, because that will dry out your loaf and make it go stale more quickly.

Waste Not Want Not

Because wheat was so scarce The Ministry of Food sent out the message via cinema ‘Food Flashes’ showing sinking grain ships and urging people to fill up on potatoes instead of bread. Other food flashes focussed on reduicng waste using the slogan “Don’t waste bread – money and bread are both worth dough’.

Ministry of Food leaflets were also produced with instructions on how to use Baked Crumbs, Grated Crumbs, Soaked Bread and Leftover Toast. And some magazines ran competitions for their readers best recipes using stale bread.

Can I freeze the National loaf?

This bread freezes beautifully. Once your loaf is completely cool, cut it into slices and open freeze them on a baking sheet. Once they are completely frozen, put them in a freezer proof container or freezer bag and store for up to 3 months. You can take out as many slices as you want and defrost covered by a clean tea towel, defrost in the microwave, or pop the bread straight into the toaster.

How should I serve the National Loaf?

You can serve the National Loaf just as you would any other bread. I particularly enjoy this bread as an accompaniment to soup. It’s delicious served simply spread with butter, something that would have been a treat during rationing.

When I was a child my mother would tell me that during the war she had to choose between butter or jam, as she wasn’t allowed both. Another war time favourite spread was dripping, the fat from roasted meat. This would be spread on bread in place of butter, and there was also margarine although this was also rationed.

The National Loaf is also a great accompaniment to my Chunky Vegetable Soup, a ration recipe using the vegetables grown in the ‘Dig for Victory’ gardens and allotments.

More WW2 British Ration Book Recipes

This post is part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post”