Oat Bran Bread
Product Code: OK908
Made with the natural goodness of whole grain whole wheat flour and oat bran, this bread is a wonderful balance of golden crust and light, moist texture. Its delicate taste makes it a popular choice for sandwiches, toast or as a deliciously different complement to other dishes. Contains no trans fats. Sustainably made from wholesome ingredients.
Water, Wheat Flour, Whole Wheat Flour, Oat Bran, Yeast, Sugar, Wheat Gluten, Canola Oil, Salt, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase)
| Nutritional Facts | Amounts Per 2 Slices (56g) | % Daily Value |
|---|---|---|
| Calories | 170 | |
| Fat Saturated + Trans |
2.5g 0g 0g |
3% 0% |
| Carbohydrate | 31g | 10% |
| Fibre | 4g | 13% |
| Sugars | 3g | 3% |
| Protein | 7g | |
| Cholesterol | 0mg | |
| Sodium | 320mg | 14% |
| Potassium | 125mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 10% |
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 oat bran topping then place in bread pan. Place on covered rack and let sit on floor until space and 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: Oat Bran
3. Bake Time
SCORING: None
Bake Oat Bran 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.
Related Products
VIDEO
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.