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The National Loaf was a fortified wholemeal bread, made from wholemeal flour with added calcium and vitamins, introduced in Britain during the Second World War by the Federation of Bakers (FOB), specifically Dr Roland Gordon Booth. [1]
Another popular type of bread is sweet and sour bread (saldskābmaize) made from finely ground rye flour and caraway seeds. Fried rye bread with garlic (ķiploku grauzdiņi) and mayonnaise is often served as a starter in restaurants and bars. White bread (baltmaize) was considered a delicacy and was only eaten on festive occasions. [8]
Japanese milk bread, a type of soft white bread, is popular in Asia, particularly in Japan, and has artisan status there. [12] [13] Bread was not a traditional food in Japan, but it came into culinary use there after the American response to post-World War II Japanese rice shortages included relief shipments of wheat. [14]
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
An estimated 13.6 million soldiers, including a few women, served in the Wehrmacht, the German military forces, during World War II—drawn from a German population of about 80 million. [22] 4.3 million were killed during the war [23] The heavy military demand for manpower caused severe shortages of labor in Germany for both industry and ...
White and brown breads are also very common, but not as common as roti. In the Philippines, pandesal (or pan de sal, meaning bread of salt or salt bread) is a rounded bread usually eaten by Filipinos during breakfast. The Philippines also produces a cheap generic white bread called Pinoy Tasty. [9] [10]
A popular myth holds that this bread was dropped from aircraft, but that is a mix-up between the air operations and another humanitarian assistance whereby flour from Sweden was allowed to enter Dutch harbours by ship. Also, no food was dropped using parachutes during operations Manna and Chowhound, as is often wrongfully claimed.
Feeding Britain in the Second World War was a challenge for the wartime government of the United Kingdom.Seventy percent of British food was imported and German submarine attacks on merchant ships reduced and threatened to eliminate the supply of imported food, which would have starved much of the British population.