XL Pumpernickel Raisin Loaf
A dark and hearty bread made with a higher percentage of rye flour and studded with juicy raisins. This substantial loaf is rectangular in shape, with a dense and chewy texture that slices beautifully. We use our La Brea Bakery sourdough starter in the recipe which gives it a slightly tangy flavor, but in general this bread offers a balanced sweetness that works very well across dayparts.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RAISINS, DARK RYE FLOUR, RYE MEAL, SOUR CULTURE, CONTAINS 2% OR LESS OF: WHEAT GLUTEN, SUGAR, SALT, CARAMEL COLOR (CONTAINS SULFITES), YEAST, SEMOLINA, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER.
*Contains:
WHEAT.
MADE IN A FACILITY THAT ALSO PROCESSES MILK, SOY AND TREE NUTS (PECANS AND WALNUTS).
Sysco - 7669803
PFG - 333887
DOT - 506307
US Foods APN - 1721547
US Foods SPC - 9006034
Bake at 375° F
Bake Time from Frozen: Not applicable
Bake Time from Thawed: 24-26 minutes
Cool Down Time: 25 minutes
