Berliner Rye Bread Product Image

Berliner Rye Bread

Product Code: OK986

Old-fashioned flavor and texture can be found in this bread made from a hearty blend of white and whole wheat flours, light rye flour, oat bran, wheat bran and flax seeds. It’s a popular choice for those looking to add more bread options to their family meals. Perfect for sandwiches, toasted or as a light snack with jam or compote. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Water, Whole Wheat Flour, Wheat Flour, Light Rye Flour, Yeast, Wheat Gluten, Oat Bran, Flax Seed, Wheat Bran, Sugar, Salt, Canola Oil, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase)

Nutritional Facts Amounts Per 2 Slices (56g) % Daily Value
Calories 120
Fat
Saturated
+ Trans
1.5g
0g
0g
2%

0%
Carbohydrate 22g
Fibre 4g 13%
Sugars 1g 1%
Protein 5g
Cholesterol 0mg
Sodium 220mg 10%
Potassium 100mg 2%
Calcium 10mg 1%
Iron 1.25mg 7%

1. Breakout & Thaw

Break product out onto flat baking pans. Keep belt mark side of loaf down. Place product on covered rack and keep in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder or cooler. Note: If topping, gently remove loaf from pan and top with either sesame seed or poppy seed. Keep on covered rack and let sit on floor to proof. Let bread rise until about 2 1/2 – 3 times its original size.

OPTIONAL TOPPING: Sesame Seed or Poppy Seed

3. Bake Time

SCORING: After proofing, score each loaf with 3 diagonal slices.

Bake bread at 350 – 400˚F for 20 – 30 minutes. Use steam if available. After bake cycle is complete remove from oven and transfer bread from pan to cooling rack immediately. Let product completely cool before packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.

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