South African Seed Bread
Product Code: OK7757
A rustic blend of four flours (whole wheat, white, wheat malt, barley malt), three flakes (rye, barley, oat), millet, corn meal and four different kinds of seeds (sunflower, sesame, flax, poppy). This hearty, dense bread with its crunchy, nutty flavor is a tasty alternative for those looking to add variety to their meal-planning. Ideal for sandwiches, toasted or as a complement to soups, salads and sides. Trans fat free. Sustainably made from wholesome ingredients.
Whole Wheat Flour, Water, Sunflower Seeds, Seed Base (Flax Seeds, Rye Flakes, Barley Flakes, Millet, Oat Flakes, Sunflower Seeds, Oat Bran, Corn Meal), Yeast, Sesame Seeds, Flax Seeds, Wheat Gluten, Poppy Seeds, Canola Oil, Sugar, Salt, Dry Malt (Wheat Flour, Dextrose, Malted Barley), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase), Roasted Wheat Malt Flour, Soy Lecithin
|Nutritional Facts||Amounts Per 2 Slices (56g)||% Daily Value|
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.
Remove rack from retarder or cooler; gently transfer bread from pan and roll in sesame seeds. Put in proofer or keep covered rack on floor until space or 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: Sesame Seeds
3. Bake Time
SCORING: After proofing, score each loaf with 1 slice the length of the loaf. Sprinkle poppy seed in slice (Hint: Use a squeeze bottle to pour poppy seed on score mark)
Bake 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.
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.