asked the Parliamentary Secretary to the Ministry of Food the present composition of the standard loaf; and in what direction this is to be further modified?

Apart from yeast, salt, and the various improvers which are the recognised adjuncts of bread baking, the permitted ingredients of National Flour for making the present National loaf are wheat flour of 85 per cent. extraction, imported white flour, oat products, barley, rye, milk powder and calcium in the proportions authorised. In addition the baker may use potatoes and potato flour as permitted in the Bread (Control and Maximum Prices) Order, 1943. No modification of these arrangements is under consideration at the present time.

Can the hon. Gentleman say that we shall never go back to the white loaf?

Is it the intention to put yeast in the loaf?

As I indicated in my reply, the inclusion of yeast is already permitted.