Winnipeg Rye Bread
Product Code: OK928
A blend of dark and light rye flours come together with Malted Barley to offer up a truly Canadian taste experience. Crusty on the outside, light and moist on the inside, making it less dense than traditional rye breads. With its lighter color and sweeter flavor, it is also an excellent choice for those looking for alternate bread options from darker rye breads. Contains no trans fats. Sustainably made from wholesome ingredients.
Wheat Flour, Water, Light Rye Flour, Yeast, Dark Rye Flour, Wheat Gluten, Sugar, Salt, Dry Malt (Wheat Flour, Dextrose, Malted Barley), Caraway Seed, Canola Oil, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase), Caramel Color
| Nutritional Facts | Amounts Per 2 Slices (56g) | % Daily Value |
|---|---|---|
| Calories | 190 | |
| Fat Saturated + Trans |
2g 0g 0g |
3% 0% |
| Carbohydrate | 37g | 12% |
| Fibre | 3g | 10% |
| Sugars | 2g | 2% |
| Protein | 8g | |
| Cholesterol | 0mg | |
| Sodium | 330mg | 15% |
| Potassium | 75mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 2.25mg | 12% |
1. Breakout & Thaw
Break product out onto flat baking pans. 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. Keep on covered rack and let sit on floor to proof. Let bread rise until about 2 1/2 – 3 times its original size. Proof time should be about 60 minutes.
OPTIONAL TOPPING: None
3. Bake Time
SCORING: After proofing, score each loaf with 3 diagonal slices.
Bake bread at 350 – 400˚F for 20 – 30minutes. 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 packaging.
*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.
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