Sounds like a modern safety procedure as it removes the dangerous slicing the bread. Do you call this a “jammed loaf” 
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In England, Marguerite Patten was the doyenne of wartime cooks, worth a search. I’ve a recipe book by Florence Irwin, who was the Northern Ireland equivalent, which has several wartime recipes - sweets (candy) made with carrot and condensed milk, anyone?
Also the best recipe for Christmas goose, which starts with the instruction to shut the goose up in a shed overnight before killing it. No butterball turkey back then
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