Baking has long been a cornerstone of human culture, symbolizing nourishment, comfort, and even resistance. During times of war, when scarcity replaces abundance and uncertainty becomes a daily companion, baking takes on new roles. From ancient battlefields to 20th-century world wars, the history of wartime baking reveals not only how societies adapt to hardship, but also how the oven becomes a quiet site of resilience.
Ancient and Medieval Times: Bread as Life and Strategy
In ancient warfare, bread was not just food—it was strategy. In Rome and Greece, soldiers were issued rations of hard bread, like bucellatum or panis militaris, durable loaves designed to last for long marches and sieges. Similarly, Egyptian armies relied on flatbreads baked quickly over stones or embers. These simple bakes provided necessary calories and were often supplemented with dried fruits or legumes when available.
In medieval Europe, castle sieges placed a premium on any food that could be preserved, stretched, and shared. Black bread—coarse, dark loaves made with rye or barley—became the staple of the poor and the besieged, while the nobility hoarded refined white loaves. Bakeries within castle walls became critical infrastructure, with bakers working under extreme pressure to keep flour stocks from dwindling and ovens warm.
The Napoleonic Wars and the Industrial Era: The Rise of Rationing
The Napoleonic Wars (1803–1815) marked a turning point in military provisioning, with the mass mobilization of soldiers requiring more organized food production. Hardtack—a rock-hard biscuit of flour and water—became standard issue. Though nearly inedible without soaking, its long shelf life made it invaluable. In some regions, civilians too were introduced to these tough biscuits as wheat supplies tightened.
The Industrial Revolution brought mechanized baking and standardized recipes, setting the stage for the mass-scale production of rations. The British Navy’s infamous ship’s biscuit—a descendant of medieval hard breads—was baked to last years, not days.
World War I: Creativity Under Constraints
World War I was the first total war of the modern era, and with it came widespread food shortages. In Britain, women on the home front were encouraged to “do their bit” by baking efficiently. Traditional recipes were reimagined to stretch limited ingredients. Sugar was scarce, so honey, treacle, or jam were often substituted. White flour was rationed, leading to the resurgence of “war bread” made with barley, oats, or even potato flour.
The Anzac biscuit, created during this time, became an iconic wartime bake. Sent from Australia and New Zealand to soldiers abroad, it was made without eggs and with golden syrup to ensure it wouldn’t spoil during the long journey. Its legacy continues today as a national favorite.
World War II: Baking as Patriotism
World War II brought even more severe rationing, particularly in Britain and continental Europe. The Ministry of Food in the UK promoted “National Loaf,” a gray, unappetizing wholemeal bread made from all parts of the grain. Though unpopular, it was nutritionally dense and resource-efficient.
Recipes like carrot cake gained popularity due to the availability of carrots as a sweetener substitute. The Ministry of Food published leaflets and held demonstrations on how to bake with minimal fat and sugar, sparking a wave of culinary innovation. In the U.S., similar efforts encouraged the use of “Victory Gardens” and promoted recipes for eggless, milkless, butterless cakes—sometimes called “Depression cakes” or “Wacky cakes.”
Across Europe, where occupation and bombing campaigns disrupted supply lines, baking often took place in secret. In Nazi-occupied countries, resistance groups even used bakeries as covert meeting points, making bread both a necessity and a symbol of silent defiance.
Post-War Memory and Modern Homages
In the decades following the world wars, many wartime recipes endured, either out of nostalgia or utility. The humble banana bread, for example, gained traction in the U.S. during wartime and the Depression era, when reducing waste was paramount.
Today, wartime baking recipes are revived as historical exercises, culinary curiosity, or during times of modern crisis, such as during the COVID-19 pandemic when sourdough starters and simple loaves once again became widespread. The principles remain the same: make do with what you have, waste nothing, and find comfort in the act of creation.
The Resilience of the Human Spirit
Wartime baking is more than just cooking under duress—it’s a testament to human ingenuity, resourcefulness, and the unyielding desire to care for others, even in the darkest times. From stone-baked flatbreads in ancient Egypt to eggless cakes in wartime Britain, each loaf and biscuit tells a story of survival. In every era, the oven has offered not just warmth, but hope.
Here’s a historically inspired medieval wartime bread recipe, based on what would have been available to peasants or castle inhabitants during a siege or time of war in medieval Europe:
Medieval Wartime Black Bread
Overview:
This bread was typically made with whatever grains were available—rye, barley, oats, or even ground legumes. Wheat was rare and expensive, reserved for the nobility. This recipe mimics a coarse, dense bread baked during hardship.
Ingredients:
2 cups rye flour (or a mix of rye, barley, and oat flour)
1 cup wholemeal flour (stone-ground if possible)
1/2 teaspoon salt
1 tablespoon honey or molasses (optional, if available)
1 teaspoon dried herbs (such as sage or thyme – used to flavor poor-quality flour)
1 teaspoon dry yeast or sourdough starter (medieval bakers often relied on natural fermentation)
1 to 1¼ cups lukewarm water
Optional Additions (based on availability):
A handful of crushed peas or beans (legumes were sometimes ground into flour)
A spoon of ale or fermented beverage (used to jump-start fermentation)
Instructions:
Mix Dry Ingredients: In a large bowl, combine the rye flour, wholemeal flour, salt, and herbs. Stir together.
Add Wet Ingredients: Dissolve the yeast or sourdough starter in lukewarm water. Add the honey or molasses, if using.
Slowly pour the mixture into the dry ingredients and stir with a wooden spoon or hands until it comes together into a sticky dough.
Knead: Knead the dough for about 5–8 minutes on a floured surface. The dough will be dense and slightly tacky—don’t expect it to rise much.
First Rise: Cover with a cloth and let it rise in a warm place for 1–2 hours. In colder medieval kitchens, fermentation could take longer.
Shape and Rest: Form the dough into a round or oval loaf. Place on a baking stone, a greased iron pan, or directly onto the hearthstone. Let rest for another 30 minutes while the oven or fire warms.
Bake: Bake in a preheated oven at around 375°F (190°C) for 30–40 minutes, or in a covered pot beside an open hearth with coals. Bread is done when the bottom sounds hollow when tapped.
Notes:
In true medieval fashion, this bread would often be baked communally in village ovens once a week. It would harden over days, meant to be dipped in broth or ale. Ashes or bran were sometimes added to stretch flour supplies. This bread would have kept for several days and was eaten with thick stews, cheese, or onions.
Here’s a classic, time-tested recipe for ANZAC Biscuits, the beloved wartime treat from Australia and New Zealand:
Traditional ANZAC Biscuit Recipe
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1 cup desiccated coconut
3/4 cup brown sugar (or white sugar)
1/2 cup (1 stick or 115g) unsalted butter
2 tablespoons golden syrup (or substitute with light molasses or honey)
1/2 teaspoon baking soda
2 tablespoons boiling water
Instructions:
Preheat the Oven: Preheat to 350°F (175°C).
Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine oats, flour, coconut, and sugar.
Melt Butter and Syrup: In a small saucepan over low heat, melt the butter and golden syrup together.
Activate Baking Soda: In a cup, dissolve the baking soda in the boiling water, then stir it into the melted butter mixture. It will froth slightly—this is normal.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until well combined.
Shape the Biscuits: Roll tablespoons of mixture into balls and place on the prepared tray, flattening slightly with your fingers or a spoon.
Leave space between each as they spread.
Bake: Bake for 10–12 minutes for chewy biscuits, or 12–15 minutes for a crispier result. The edges should be golden brown. Cool: Let biscuits cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Storage:
Store in an airtight container for up to 2 weeks. They’re famously long-lasting—just like during the war.
Here’s a wartime-style banana bread recipe, inspired by the rationing era of World War II. This version reflects the limitations of the time—using minimal sugar, no eggs, and often no butter or milk. It was a clever way to use overripe bananas and stretch pantry staples.
Wartime Banana Bread (Eggless, Dairy-Free)
Ingredients:
2 to 3 very ripe bananas, mashed
1 1/2 cups all-purpose flour (or wholemeal flour if preferred)
1/2 cup sugar (or less, depending on banana ripeness)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil or melted margarine (or substitute with applesauce for lower fat)
1/4 cup water or weak tea (used as a liquid during shortages)
1 teaspoon vinegar or lemon juice (helps activate baking soda)
1/2 teaspoon cinnamon or nutmeg (if available)
Instructions:
Preheat Oven: Preheat to 350°F (175°C).
Grease a small loaf pan or line it with parchment paper.
Mix Wet Ingredients: In a large bowl, mash the bananas. Add the sugar, oil, water (or tea), and vinegar. Mix well.
Add Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and any spices. Add this to the banana mixture and stir until just combined. Do not overmix.
Pour and Bake: Pour batter into the prepared pan and smooth the top. Bake for about 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Tips from the Wartime Pantry:
No sugar? Use a bit of jam or extra banana. No oil? Use leftover bacon fat (common in wartime) for a savory version. Want a treat? Add a handful of raisins or chopped nuts if you can spare them.
This recipe is simple, flexible, and a perfect example of the ingenuity home bakers showed when ingredients were scarce.
Not Your Grams Kitchen 