To coincide with the 75th anniversary of the D-Day landings Hambleton Bakery is bringing back the National Loaf.

The new loaf, made from specially-milled National Flour from the family-run Heygates Mill

in Northamptonshire, was officially launched today (Mon).

In 1942 the wartime government prohibited the production of white bread and introduced a new National Loaf, containing 80% of the bran and wheat germ discarded when white bread was made.

By re-milling the bran and returning it to the white flour it added vital fibre to the diet as well as important vitamins and minerals.

Hambleton Bakery owner Tim Hart said: "A government survey in 1953, found a significant improvement in the nation's health.

"This was partly ascribed to rationing, but the National Loaf earned its share of the credit.

"We want to 'Save the Nation's Health Again'."

For 10 years Hambleton Bakery has been baking fine sourdough and other artisan loaves from its bakery near Exton, whilst applying its no additives and slow proving principles to a softer white bread.

"A significant number of bread-lovers want healthier bread but still like the taste of the traditional white tin.

"We have recreated The National Loaf with them in mind and for health-conscious schools and hospitals," adds Tim.

The new loaf is available from Hambleton Bakery's five shops including Gaol Street in Oakham.