A frozen microwaveable bakery product having an open grain structure
including from about 40 to about 58% by weight of a cereal grain flour
having high protein content. The bakery product has a yeast leavened
bread dough matrix including from about 4 to about 8 weight percent of a
blend of sweeteners including water activity reducing agents effective to
bind water within the bakery product to reduce the amount of free
moisture in the bread dough matrix and minimize sublimation of moisture
in frozen storage. Preferred embodiments can contain an enrobed portion
containing a food or foods. Methods of making the frozen microwaveable
bakery products are also disclosed including a step of freezing the
products for frozen storage following proofing the products to a rise of
about 30 to about 35% of the actual projected leavening capacity.
