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  • WW2 British "National Loaf

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    AutumnalMonk
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    The document provides the recipe for making the British "National Loaf" during WWII. The loaf used a high proportion of wholemeal flour and potato flour, along with water, salt, and yeast. The process involved mixing, resting, shaping, proving, and baking the dough with steam injection. The loaf was disliked by many at the time and nicknamed "Hitler's secret weapon" due to its dull flavor and dense texture.

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    WW2 British National Loaf Recipe

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    The document provides the recipe for making the British "National Loaf" during WWII. The loaf used a high proportion of wholemeal flour and potato flour, along with water, salt, and yeast. The process involved mixing, resting, shaping, proving, and baking the dough with steam injection. The loaf was disliked by many at the time and nicknamed "Hitler's secret weapon" due to its dull flavor and dense texture.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4K views1 page

    WW2 British "National Loaf

    Uploaded by

    AutumnalMonk
    The document provides the recipe for making the British "National Loaf" during WWII. The loaf used a high proportion of wholemeal flour and potato flour, along with water, salt, and yeast. The process involved mixing, resting, shaping, proving, and baking the dough with steam injection. The loaf was disliked by many at the time and nicknamed "Hitler's secret weapon" due to its dull flavor and dense texture.

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    Attribution Non-Commercial (BY-NC)
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    of 1

    WW2 British National Loaf Many thanks to Zana Richardson of the Imperial War Museum, pasted below is the

    recipe. If you decide to make it keep a couple of things in mind. First I am assuming the yeast is fresh yeast, since this recipe was being prepared by professional bakers, the most common conversion I can find is to multiply the fresh yeast measure by .4 to convert to dry yeast. Since I dont have a steam oven, the misting method is about as close as Ill get to replicating it, don't forget this yields 10 loaves, simply divide all ingredients by 10 for one loaf :) National Loaf Yields: 10 loaves. Ingredients: Potato Flour - 1740g, Salt Sea Fine - 140g, Tap Water - 4740ML, Vitamin C - 6g, Wholemeal flour - 5220g, Yeast - 210g Method: 1. 2. 3. 4. 5. 6. 7. Mix all ingredients in spiral mixer for 3/5 min Place dough in lightly oiled container, let rest for 45 minutes Knock back and let rest for another 45 min Scale at 1kg, first shape (round) Rest 10-15 min, then second shape Place bread in oiled baking tins, prove for 45-60 min at 28-32c Bake at 208c top 204c bottom, with 5 sec steam. Open vent after 25 min, bake for a further 25 min Remove from tins immediately and cool on a rack

    FYI... this was pretty much universally hated and nicknamed "Hitlers secret weapon".

    For one loaf: 525 g wholemeal flour 175g potato flour 14 g salt 475 ml water 8 g dry yeast

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