INGREDIENTS: WATER, ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT, FLAX SEEDS, SESAME SEEDS, CONTAINS 2% OR LESS OF: Rye, VITAL WHEAT GLUTEN, PUMPKIN SEEDS, HARD RED WHEAT, HONEY, SEA SALT, PEARLED BARLEY, POPPY SEEDS, CRACKED WHEAT, MALT FLAKES, MALT WHOLE MEAL, RYE MEAL, WHEAT BRAN, CORN GRITS, SUNFLOWER SEEDS, MILLET, TRITICALE, YEAST, SPICE. CONTAINS:WHEAT MAY CONTAIN: MILK, SOY, TREE NUTS (ALMONDS, PECAN, WALNUT)
Step One: Always store bread in the freezer. Bake the bread while still frozen. (Do not thaw) - Preheat conventional, deck, reel and rack ovens to 400°F. - Preheat ovens with high air velocity such as convection ovens to 350°F. Step Two: Remove frozen bread from case and place on screens or parchment paper-lined pans. Step Three: Place pans into oven and bake for 14-16 minutes. Step Four: Cool bread 15 - 20 minutes before serving to assure the center is thawed.