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National Loaf - wartime bread

The National Loaf

Janice Pattie
A modern version of the wartime staple wheatmeal loaf.
5 from 1 vote
Prep Time 30 minutes
Rising time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Baking, bread
Cuisine British
Servings 12 slices
Calories 289 kcal

Ingredients
 

  • 600 millilitres Warm water
  • 5 teaspoons Easy Blend Yeast
  • 0.25 teaspoon Sugar
  • 900 grams Wheatmeal flour wholemeal flour
  • 1.5 teaspoons Salt
  • 1 tablespoon Rolled Oats for top
  • 1 teaspoon Vegetable oil

Instructions
 

  • 900 grams Wheatmeal flour
    Place flour in large bowl
  • 5 teaspoons Easy Blend Yeast, 0.25 teaspoon Sugar, 1.5 teaspoons Salt
    Mix in all dry ingredients except the rolled oats
  • 1 teaspoon Vegetable oil
    Drizzle in vegetable oil
  • 600 millilitres Warm water
    Pour in warm water and 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 for around an hour until doubled in size
  • Knead dough briefly again
  • Place dough into 4 x 1/2 lb tins (or 2 x 1 lb tins) that have been floured
  • 1 tablespoon Rolled Oats
    Brush top with a little water and sprinkle on some rolled oats
  • Leave to rise for around 20 minutes
  • Place in oven at 180 0C for around 30-40 mins (depending on the size of the loaf)

Nutrition

Calories: 289kcalCarbohydrates: 57gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 297mgPotassium: 125mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 15mgIron: 1mg