National Loaf

Overview of National Loaf:

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National Loaf Resources
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The National Loaf was a type of bread introduced in the United Kingdom during World War II. It was made from whole wheat flour and wheat germ, which made it more nutritious but also denser and darker than most commercially available bread at the time.

History

The National Loaf was introduced in 1942 as part of the British government's wartime rationing measures. The aim was to make the most efficient use of available resources and ensure that the population received adequate nutrition. The National Loaf was made from whole wheat flour, which was less processed than the white flour used in most commercially available bread. This meant that it retained more of the grain's natural nutrients, including fibre and B vitamins.

Composition

The National Loaf was made from a specific recipe that included whole wheat flour, wheat germ, and salt. The use of whole wheat flour and wheat germ made the bread denser and darker than most commercially available bread. It also gave the bread a distinctive taste, which was not universally popular.

Legacy

The National Loaf was discontinued after the end of World War II, but it left a lasting legacy. It is often cited as an example of the British government's efforts to ensure the population's nutritional needs were met during a time of crisis. The National Loaf also played a role in changing attitudes towards whole grain bread, which is now widely recognized for its health benefits.

See also

• Rationing in the United Kingdom during World War II
• History of bread
• Whole grain

References

External links

• [Example Website]

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