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.
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|
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.
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.
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