Multigrain Italian Bread Product Image

Multigrain Italian Bread

Product Code: OK3140

Putting a twist on tradition, this Multigrain Italian Bread is made with flax seeds, rye flakes, barley flakes, oat flakes, millet, sunflower seeds and corn meal. A hearty Italian bread that pairs great with your favorite Italian style meals, it also makes the perfect addition to your deli creations. Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Wheat Flour, Water, Seed Base (Flax Seeds, 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 Baked (56g) % Daily Value
Calories 190
+ 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 with1 slice the length of the loaf.
Option – drizzle olive oil on the slice.

Bake bread at 380 – 400˚F for 20 – 30 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.

Product Handling

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