Pumpernickel Rye Batard (Par-baked)
Cottage cheese, meats, and smoked salmon go wonderfully with this pumpernickel bread.
Bake in your oven for 8-10 minutes for a golden crust.
Baking Instructions:
1. Preheat oven to 375 F.
2. Remove from freezer and thaw completely.
3. Place loaf directly on the center rack of the oven.
4. Bake for 8-10 minutes, or until the crust is golden and crisp. Leave in a few minutes longer if you like a crispier crust.
5. Allow bread to cool before serving.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), rye flour, water, rye flakes, salt, caramel, yeast
Allergens: Wheat
Made in Hawaiʻi with local and imported ingredients
Storage Tips
Store frozen.
Baking Instructions:
1. Preheat oven to 375 F.
2. Remove from freezer and thaw completely.
3. Place loaf directly on the center rack of the oven.
4. Bake for 8-10 minutes, or until the crust is golden and crisp. Leave in a few minutes longer if you like a crispier crust.
5. Allow bread to cool before serving.
Recipes
Baking Instructions:
1. Preheat oven to 375 F.
2. Remove from freezer and thaw completely.
3. Place loaf directly on the center rack of the oven.
4. Bake for 8-10 minutes, or until the crust is golden and crisp. Leave in a few minutes longer if you like a crispier crust.
5. Allow bread to cool before serving. 
