Canadian Harvest Bread
Product Code: OK932
A hearty blend of simple ingredients like whole grain whole wheat flour, sourdough, rye meal, rye flour, flax seed and mustard seed. This bread’s dense, chewy texture and darker crust harken back to the early days of the pioneers who settled the west to work the land and help build a great nation. Perfect for sandwiches, toasting or as a complement to any meal. Contains no trans fats. Sustainably made from wholesome ingredients.
Water, Wheat Flour, Whole Wheat Flour, Coarse Rye Meal, Light Rye Flour, Yeast, Flax Seed, Wheat Gluten, Mustard Seed, Sugar, Salt, Natural Dried Sourdough (Rye Flour, Bacterial Culture), Canola Oil, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase)
| Nutritional Facts | Amounts Per 2 Slices Baked (56g) | % Daily Value |
|---|---|---|
| Calories | 170 | |
| Fat Saturated + Trans |
2.5g 0g 0g |
3% 0% |
| Carbohydrate | 31g | 10% |
| Fibre | 3g | 12% |
| Sugars | 2g | 2% |
| Protein | 7g | |
| Cholesterol | 0mg | |
| Sodium | 270mg | 12% |
| Potassium | 75mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 10% |
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
Remove rack from retarder or cooler; keep on covered rack and let sit on floor until space and 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. After proof and before going in oven score 3 diagonal slices on loaf.
TOPPING: None
3. Bake Time
SCORING: After proofing, score 3 diagonal slices on each loaf.
Bake bread at 390˚F for 30 – 40 minutes. When 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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