Canadian Rye Bread
Product Code: OK904
Made from a blend of both light and dark rye flours, rye flakes and sourdough, our Canadian rye bread has a wholesome flavor and hearty texture. It’s a favorite for families on the go as well as those looking to add variety to their meal-planning and sandwich-making options. Contains no trans fats. Sustainably made from wholesome ingredients.
Wheat Flour, Water, Light Rye Flour, Yeast, Dark Rye Flour, Wheat Gluten, Rye Flakes, 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), Canola Oil, Sugar, Salt, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil Amylase), Dill Weed
| Nutritional Facts | Amounts Per 2 Slices Baked (56g) | % Daily Value |
|---|---|---|
| Calories | 170 | |
| Fat Saturated + Trans |
1.5g 0g 0g |
2% 0% |
| Carbohydrate | 32g | 11% |
| Fibre | 2g | 9% |
| Sugars | 2g | 2% |
| Protein | 7g | |
| Cholesterol | 0mg | |
| Sodium | 250mg | 11% |
| Potassium | 50mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
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; leave on covered rack on floor until space or time permits 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: None
3. Bake Time
SCORING: After proofing, score each loaf with 3 diagonal slices.
Bake bread at 350˚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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