{"id":104,"date":"2014-11-21T20:46:45","date_gmt":"2014-11-22T02:46:45","guid":{"rendered":"http:\/\/thewartimekitchen.com\/?p=104"},"modified":"2015-12-02T22:25:31","modified_gmt":"2015-12-03T04:25:31","slug":"the-national-loaf","status":"publish","type":"post","link":"https:\/\/thewartimekitchen.com\/?p=104","title":{"rendered":"The National Loaf"},"content":{"rendered":"<p>A ban on commercially baked white bread went\u00a0into effect on April 6, 1942. Dubbed\u00a0<em>Hitler&#8217;s Secret<\/em> Weapon, the Ministry of Food created\u00a0the <em><strong>National Loaf<\/strong><\/em>, a wholemeal flour bread.<\/p>\n<p>Before the war, white flour was the norm and when it became hard to come by, \u00a0it was\u00a0replaced by National Flour, with &#8220;wheatmeal&#8221; being the official name given it. National &#8220;wheatmeal flour&#8221; was unbleached flour extracted from hulled wheat grain (85%). The flour had \u00a0the starchy endosperm, \u00a0wheat germ, and bran, with the coarser bran being removed in the milling process. The flour was not a true &#8220;whole wheat,&#8221; but\u00a0it left all the bran in it. \u00a0The flour was gray in color which made it unappetizing to most. \u00a0Some would sift the National Flour as much as possible to get out the softest part of the flour.<\/p>\n<p><a title=\"RECIPE-The National Loaf\" href=\"https:\/\/thewartimekitchen.com\/?p=106\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-109\" src=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2014\/11\/eatlessbread.jpg\" alt=\"eatlessbread\" width=\"181\" height=\"278\" \/><\/a><\/p>\n<p>Bakeries were required to use National Flour to make only one type of bread, the National Loaf. Food manufacturers could get white flour, but it was used to make cookies, cakes, etc. Nutritionists praised the bread as it had added calcium and vitamins, but it dried out very quickly. The bread was\u00a0gray, coarse, had a crumby texture almost\u00a0like sawdust, \u00a0contained a lot of salt so it would &#8220;keep&#8221; longer, and was dry. It was stale one day after baking, had a chewy crust that was tough, and some would dip it in water to add some moisture. \u00a0The National Loaf proved to be &#8220;unpopularly popular,&#8221; and\u00a0bread was never rationed during the entire length of the war. Click here for the recipe: <a title=\"RECIPE-National Loaf\" href=\"https:\/\/thewartimekitchen.com\/?p=106\">\u00a0https:\/\/thewartimekitchen.com\/?p=106<\/a><\/p>\n<p><a title=\"RECIPE-National Loaf\" href=\"https:\/\/thewartimekitchen.com\/?p=106\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-108\" src=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2014\/11\/stalebread-236x300.jpg\" alt=\"stalebread\" width=\"236\" height=\"300\" srcset=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2014\/11\/stalebread-236x300.jpg 236w, https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2014\/11\/stalebread.jpg 300w\" sizes=\"(max-width: 236px) 100vw, 236px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A ban on commercially baked white bread went\u00a0into effect on April 6, 1942. Dubbed\u00a0Hitler&#8217;s Secret Weapon, the Ministry of Food created\u00a0the National Loaf, a wholemeal flour bread. Before the war, white flour was the norm and when it became hard to come by, \u00a0it was\u00a0replaced by National Flour, with &#8220;wheatmeal&#8221; being the official name given [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/104"}],"collection":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=104"}],"version-history":[{"count":9,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/104\/revisions"}],"predecessor-version":[{"id":299,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/104\/revisions\/299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/media\/131"}],"wp:attachment":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}