I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that generation was in fact based on white flour (rather than wholemeal), with the addition of black strap molasses and wheatgerm. I seem to vaguely recall the latter ingredient being included from advertising, but the black strap molasses seems out of...
Originally asked by Greybeard on Stack Exchange (cooking) (CC BY-SA 4.0).
