100% Whole Wheat Bread
Product Code: OK230
A popular choice for those who want to include bread in their meal planning while adding the natural goodness of 100% whole wheat to their diets. Its nutty flavor and hearty texture are a wholesome addition to breakfasts, lunches or dinners. Made from 100% whole grain whole wheat flour, this bread has no trans fats. Sustainably made from wholesome ingredients.
Whole Wheat Flour, Water, Yeast, Wheat Gluten, Salt, Sugar, Canola Oil, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase), Soy Lecithin
| Nutritional Facts | Amounts Per 2 Slices Baked (56g) | % Daily Value |
|---|---|---|
| Calories | 150 | |
| Fat Saturated + Trans |
2g 0g 0g |
3% 0% |
| Carbohydrate | 28g | 9% |
| Fibre | 5g | 18% |
| Sugars | 2g | 2% |
| Protein | 8g | |
| Cholesterol | 0mg | |
| Sodium | 300mg | 13% |
| Potassium | 175mg | 4% |
| Calcium | 20mg | 1% |
| Iron | 1.75mg | 9% |
1. Breakout & Thaw
Break product out directly into bread pans lightly sprayed with oil. Keep belt mark side of loaf down. Place product on covered rack and keep in retarder or cooler overnight to thaw
2. Morning
Take rack out of retarder or cooler; gently transfer bread from pan and roll in bran topping, then place back in bread pan. Remove plastic cover and put in proofer or keep covered rack on floor until space or time permit in proofer and oven. Let bread rise in proofer until about ½ inch (1 ½ cm) above top of bread pan. Proof time should be about 60 minutes.
TOPPING: Bran
3. Bake Time
SCORING: None
Bake bread at 390˚F for 30 – 40 minutes. After bake cycle is complete remove from oven and transfer bread from pan to cooling rack immediately. Let product completely cool before slicing and packaging.
*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.
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