Multigrain Bread Product Image

Multigrain Bread

Product Code: OK913

Made from a hearty blend of white and whole wheat flours, flax seeds, rye flakes, barley flakes, oat flakes, millet, corn meal and sunflower seeds. Easily recognized by its signature sprinkling of seeds and grains on top, this bread’s oldfashioned flavor and dense texture make it a popular choice for those looking to add more bread options to their family meals. Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Water, Wheat Flour, Whole Wheat Flour, Seed Base (Flax Seeds, Rye Flakes, Barley Flakes, Millet, Oat Flakes, Sunflower Seeds, Oat Bran, Corn Meal), Yeast, Wheat Gluten, Sugar, Canola Oil, Salt, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase)

Nutritional Facts Amounts Per 2 Slices (56g) % Daily Value
Calories 130
Fat
Saturated
+ Trans
3g
0g
0g
4%

0%
Carbohydrate 21g
Fibre 3g 11%
Sugars 2g 2%
Protein 6g
Cholesterol 0mg
Sodium 240mg 10%
Potassium 100mg 2%
Calcium 20mg 1%
Iron 1.5mg 8%

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; gently transfer bread from pan and roll in multigrain topping then place in bread pan. 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.

TOPPING: Multigrain

3. Bake Time

SCORING: None

Bake Multigrain bread at 350˚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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