Product Code: OK906
With its traditional German origins and a translated name that would made anyone giggle, pumpernickel bread has been around for hundreds of years. Easily recognized by its dark crust and round shape, the bread is dense, chewy and has a truly unique taste. It’s made from rye, barley, millet, oats, sourdough and flax seeds and is a favorite for sandwiches and toast. Trans fat free. Sustainably made from wholesome ingredients.
Wheat Flour, Water, Light Rye Flour, Yeast, Seed Base (Flax Seeds, Rye Flakes, Barley Flakes, Millet, Oat Flakes, Sunflower Seeds, Oat Bran, Corn Meal), Coarse Rye Meal, Wheat Gluten, Natural Dried Sourdough (Rye Flour, Bacterial Culture), Dried
Sourdough (Wheat Flour, Salt, Fumaric Acid, Sunflower Oil, Sodium Diacetate, Lactic Acid, Modified Palm Oil, Silicon Dioxide, Ascorbic Acid, L-cysteine Hydrochloride, Amylase), Canola Oil, Caramel Color, Sugar, Salt, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase), Dill Weed
|Nutritional Facts||Amounts Per 50g Baked||% Daily Value|
1. Breakout & Thaw
Break product out directly onto flat baking sheets. Place product on covered rack and keep in retarder or cooler overnight to thaw.
Remove rack from retarder or cooler and let sit covered on floor until space and time permits 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
TOPPING & SCORING: After proofing, dust each loaf with flour and score.
Bake bread at 350˚F for 30 – 40 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.
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.