ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUNFLOWER SEEDS, CRACKED WHEAT, CRACKED RYE, WHEAT BRAN, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOY GRITS, FLAX SEEDS, SALT, SESAME SEEDS, CRACKED MALTED WHEAT, FLAXSEED, DRIED RYE SOURDOUGH, RYE FLOUR, SOY FLOUR, WHEAT GLUTEN, YEAST, SPICES.
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 16 - 18 minutes. Step Four: Cool the bread for 1 hour before packaging.