Whole Grain Multigrain Cranberry Bread
Product Code: OK3333
For those craving something wholesome and a little different, our Multigrain Cranberry loaf is the answer. Made from a blend of whole grain whole wheat flour, rye, barley and oat flakes, millet, oat bran, corn meal, flax seeds, sunflower seeds and, naturally, cranberries. Its unique flavor and dense texture make this a popular choice for breakfast, tea time or anytime at all. Contains no trans fats. Sustainably made from wholesome ingredients.
Whole Wheat Flour, Water, Seed Base (Flax Seeds, Rye Flakes, Barley Flakes, Millet, Oat Flakes, Sunflower Seeds, Oat Bran, Corn Meal), Cranberries (Cranberries, Sugar, Sunflower Oil), Yeast, Wheat Gluten, Sugar, Canola Oil, Salt, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase)
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 rye or oat flakes, then place in bread pan. Remove plastic cover and 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: Rye or Oat Flakes
3. Bake Time
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.
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