100% WHOLE WHEAT BREAD DOUGH
Home Baking Procedure (Keep frozen until ready to use)
|1) Cut open tamper proof bag. Place frozen dough in pre-greased bread pan. Reseal unused loafs using ziplock bag and re-freeze.|
| ||2) Apply a thin coating of vegetable oil or melted butter to the top of the loaf. Loosely cover with plastic wrap and place in refrigerator for 8 - 12 hours.|
| ||3) Pre-heat oven to 150° F and turn off.|
| ||4) Remove thawed bread from refrigerator and remove plastic wrap.|
| ||5) Place on the middle shelf in warm oven to rise -- approx. 60 min. -- or until dough has risen 1.5” above top of pan.|
| ||6) Remove dough from oven -- pre-heat to 350° F |
||Place dough back into oven and bake 25 - 30 minutes or until golden brown -- remove bread from pan and cool on wire rack -- ENJOY.|
QUICK AND EASY METHOD
Remember -- Preparing dough for baking is simply thawing and rising -- if time permits you can leave thawed dough -- in a greased pan -- lightly covered in plastic wrap -- on your kitchen counter for 4 to 6 hours (or until 1.5” above top of pan). Now simply bake and ENJOY.
||1) Take frozen loaf from freezer and place in Microwave Oven at Defrost setting for approx. 10 min. or until dough is thawed.||
||2) Pre-heat oven to 150° F and turn off.
||3) Place thawed dough in pre-greased bread pan and apply a thin coating of vegetable oil or melted butter to the top of the loaf
||4) Place on the middle shelf in warm oven to rise -- approx. 60 min. -- or until dough has risen 1.5” above top of pan.
||5) Remove dough from oven -- pre-heat to 350° F|
||6) Place dough back into oven and bake 25 - 30 minutes or until golden brown -- remove bread from pan and cool on wire rack -- ENJOY.|
|per 1 slice serving (32g)|
75 Cal / 310.00 KJ
|Total Fat |
| Polyunsaturated Fat |
| Monounsaturated Fat |
| Saturated Fat |
| Cholesterol |
| Sugars |
| Dietary Fibre |
Ingredients: Stone ground whole wheat flour, water, yeast, sugar, salt, vegetable shortening, wheat gluten, acetylated tartarlc acid esters of mono - and diglycerides, ascorbic add, sodium steroyl lactylate, enzymes.