Yesterday, I made my first ‘National Loaf’ as practice for when I start this wartime rations week. I’m rather surprised that it came out very tasty (especially with some jam on). I’m looking forward to trying it toasted, too. The recipe I used was taken from Lavender and Lovage’s blog post, and is from Jane Fearnley Whittingstall’s ‘Ministry of Food’. It makes two loaves, so I’ve started one and frozen the other (after slicing it!) I haven’t made bread since I was a teenager, and I was never very good at it then; this recipe I found very easy to do and not very messy at all. I’m quite tempted to keep making it and shun store bought bread. Of course, I say that, but laziness will inevitably creep back in! Here’s the recipe from Lavender and Lovage (Karen, I do hope you don’t mind me reprinting it here, it’s just in case your blog disappears or goes down for any reason).
Recipe: The National Wheatmeal Loaf:
(Makes 2 loaves)
From: Ministry of Food – Jane Fearnley Whittingstall
1 ½ lb wholemeal bread flour
1 ½ tbsp salt
1 ½ tbsp dried yeast
1 dsp honey or treacle
450 ml tepid water
1) Mix together all the ingredients and knead for about 10 minutes until you have a soft dough. Place the dough in an oiled bowl, cover with a tea towel and leave until dough has doubled in size (around 2 hours).
2) Knock back the dough, give a short knead then cut into two equal pieces. Place in 1.5 litre loaf tins, allow to rise for a further 2 hours.
2) pre-heat oven to 200°c then bake loaves for 30 min. To test the loaves turn them out of their tins and give the base a tap. if it sounds hollow they are ready. Allow to cool on a wire rack.