Part 4/8:
The National Loaf: A Staple of Resilience
The bread consumed during the war was dubbed the “national loaf,” a dense creation made primarily from wholemeal flour, enriched with vitamins. This new bread was far from the familiar light and fluffy loaves, becoming notorious for its unattractive gray color and unpalatable texture. Nevertheless, it became the primary bread for the British people, diet and morale clinging to the solidarity offered by shared experiences in hardship.
Interestingly, even members of the royal family were not exempt from the rigors of rationing. During a visit to Buckingham Palace, Eleanor Roosevelt recounted being served the same national loaf as the rest of the nation, emphasizing the collective experience of deprivation that transcended class divides.