Pumpernickel Bread Pumpernickel Bread Product Code: OK906 Pumpernickel Bread

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 Nutritional Information and round shape, the bread is dense, chewy and has a truly unique taste. It’s made from rye, barley, millet, oats, sourdough Nutritional Facts Amounts Per 50g % Daily Value and flax seeds and is a favorite for sandwiches and toast. Calories 110 Trans fat free. Sustainably made from wholesome ingredients. Fat 1.5g 2% Saturated 0g INGREDIENTS LIST 0% Wheat Flour, Water, Light Rye Flour, Yeast, Seed Base (Flax +Trans 0g Seeds, Rye Flakes, Barley Flakes, Millet, Oat Flakes, Sunflower Carbohydrate 21g Seeds, Oat Bran, Corn Meal), Coarse Rye Meal, Wheat Gluten, Fibre 2g 6% Natural Dried Sourdough (Rye Flour, Bacterial Culture), Dried Sugars 1g 1% Sourdough (Wheat Flour, Salt, Fumaric Acid, Sunflower Oil, Protein 4g Sodium Diacetate, Lactic Acid, Modified Palm Oil, Silicon Cholesterol 0mg Dioxide, Ascorbic Acid, L-cysteine Hydrochloride, Amylase), Sodium 150mg 7% Canola Oil, Caramel Color, Sugar, Salt, Soy Lecithin (Soy Potassium 40mg 1% Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola Calcium 10mg 1% and/or Soya), Amylase), Dill Weed Iron 1.25mg 7%

Note: Times and temperatures are a guideline only, Handling Instructions specific shop conditions & equipment may vary results.

BREAKOUT & THAW MORNING BAKE TIME

Break product out directly onto flat Remove rack from retarder or cooler TOPPING & SCORING: After proofing, baking sheets. Place product on and let sit covered on floor until dust each loaf with flour and score. covered rack and keep in retarder or space and time permits in proofer Bake bread at 350˚F for 30 - 40 cooler overnight to thaw. and oven. Let bread rise in proofer minutes. Use steam if available. After until about 3 times its original size. bake cycle is complete, remove from Proof time should be about oven and transfer bread from pan to 60 minutes. cooling rack immediately. Let product completely cool before slicing and packaging.