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.
Water, Whole Wheat Flour, Wheat Flour, Light Rye Flour, Yeast, Wheat Gluten, Oat Bran, Flax Seed, Wheat Bran, Sugar, Salt, Canola Oil, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase)
| Nutritional Facts | Amounts Per 2 Slices (56g) | % Daily Value |
|---|---|---|
| Calories | 170 | |
| Fat Saturated + Trans |
2.5g 0g 0g |
3% 0% |
| Carbohydrate | 33g | 11% |
| Fibre | 5g | 19% |
| Sugars | 2g | 2% |
| Protein | 8g | |
| Cholesterol | 0mg | |
| Sodium | 340mg | 15% |
| Potassium | 150mg | 3% |
| Calcium | 20mg | 1% |
| Iron | 2mg | 11% |
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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