Black Forest Rye Bread
Product Code: OK902
A German bread recipe that’s a hearty blend of rye meal, rye flour, white flour and sourdough. With its dark color and thick crust, it’s a popular choice for sandwiches or as a deliciously different complement to other dishes. For a truly European experience, try a sandwich made with Black Forest ham and Emmental cheese. No trans fats. Sustainably made from wholesome ingredients.
Wheat Flour, Water, Light Rye Flour, Coarse Rye Meal, Yeast, Wheat Gluten, Natural Dried Sourdough (Rye Flour, Bacterial Culture), Dried Sourdough (Wheat Flour, Salt, Fumaric Acid, Sunflower Oil, Sodium Diacetate, Lactic Acid, Modified Palm Oil, Silicon Dioxide, Ascorbic Acid, L-cysteine Hydrochloride, Amylase), Caramel Color, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase), Canola Oil, Dehydrated Onion, Sugar, Salt, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Dill Weed
|Nutritional Facts||Amounts Per 2 Slices (56g)||% Daily Value|
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.
Take rack out of retarder or cooler; 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.
3. Bake Time
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.
Your Okanagan Frozen Dough is made with the best ingredients by the best people. Here’s how to finish the job with the best results.