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The National Loaf
Janice Pattie
A modern version of the wartime staple wheatmeal loaf.
Prep Time 30 minutes mins
Rising time 1 hour hr 20 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Baking, bread
Cuisine British
Servings 12 slices
Calories 289 kcal
- 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
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)
Calories: 289kcalCarbohydrates: 57gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 297mgPotassium: 125mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 15mgIron: 1mg