Multigrain French Bread Product Image

Multigrain French Bread

Product Code: OK123

A nutritious twist on one of our most popular breads. Baked with flax seeds, rye, barley, millet, oats, corn meal, wheat bran and sunflower seeds. With its traditional crusty top, this bread has a denser texture than our original French bread and a heartier flavor. Slice for single serving or dice into large chunks for dipping. A great choice for garlic bread, too! Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

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

Nutritional Facts Amounts Per 2 Slices (56g) % Daily Value
Calories 200
+ Trans

Carbohydrate 34g 11%
Fibre 3g 11%
Sugars 2g 2%
Protein 8g
Cholesterol 0mg
Sodium 350mg 15%
Potassium 125mg 3%
Calcium 20mg 1%
Iron 2.5mg 13%

1. Breakout & Thaw

Break product out directly onto flat baking sheets lined with parchment paper. 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. Put product into proofer or let product sit on covered rack on floor until space and time permit in proofer and oven. Let bread rise in proofer until about 3 times its original size. Proof time should be about 60 minutes.


3. Bake Time

SCORING: After proofing, score with 3 – 4 diagonal slices.

Bake bread at 400˚F for 20 – 30 minutes. Use steam – settings will vary, but French requires a high steam. 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.

Product Handling

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.