INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SWEETENED DRIED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), WALNUTS, RYE FLOUR, HONEY, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, YEAST, DEXTROSE, DATEM, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, ENZYMES.
HANDLING INSTRUCTIONS: Step One: Always store bread in the freezer. Refresh bake the bread while still frozen. (Do Not Thaw Bread) 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.
