European Rye Bread
Product Code: OK919
A traditional rye bread with a dark crust and moist texture. Made from a blend of rye flours, coarse rye meal and sourdough, this bread’s hearty European flavor is enhanced with dill weed. It’s an excellent alternative for those who want to include bread in their daily meal-planning. Contains no trans fats. Sustainably made from wholesome ingredients.
Water, Light Rye Flour, Wheat Flour, Coarse Rye Meal, Dark Rye Flour, 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), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase), Canola Oil, 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 2 loaves of 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.
Remove rack from retarder or cooler; leave product covered on floor until space or time permits in oven. Let rye bread floor proof unit ½ – 1 inch above top of pan. Note: Floor proof only for best results.
3. Bake Time
TOPPING & SCORING: After proofing, dust with flour and score the top of each dough piece.
Bake bread at 350 – 400˚F for 45 – 55 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 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.