One of my weaknesses in life is bread. I just seriously love carbs, and is there any better smell in the world than freshly made bread?
I used to be scared of making bread, but I have learned that practice makes perfect and I can whip out a couple of loaves in no time at all.
I love that this recipe is not only delicious, but also healthy.
When I first started making whole wheat bread, it was hard for my kids to get used to, so I did half whole wheat flour and half white flour then slowly added more wheat flour each time I made it.
They now prefer wheat bread to white bread, so I am counting it as a mom win.
I use a Bosch mixer to make my bread, but I have made it a couple of time without a mixer (just mixing by hand) and it still turned out delicious (plus you burn some serious calories doing it by hand).
Another simple homemade bread recipe: EASY Homemade French Bread (it makes 2 loaves and is fool proof!)
my favorite things to make with this bread:
Because I am such a carb and bread lover, there are so many variations and things to make with this bread.
Here are a few of my favorite recommendations:
–Overnight French Toast Creme Brûlée Bake: This is the best French Toast you will ever taste. It is crunchy and soft, and full of sweet flavor. You will love it, especially with this bread.
–Cheesy Garlic Texas Toast: This is a perfect side for spaghetti, or any Italian dish. I love dipping my bread in my marinara sauce.
–Waldorf Turkey Sandwich: This sandwich is out of this world. Pair it with this bread and your life will be changed.
–BLT Grilled Cheese: Okay this recipe might win. It’s comfort food and deliciousness all in one. You will love how simple, easy, and delicious this sandwich is.
how long does this bread last, after being made?
This bread lasts about a week or two out on your counter or in your fridge, when kept in an airtight container, or ziplock bag.
We usually freeze the bread until we need it, then thaw it when necessary.
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looking for another healthy dessert recipe? watch how to make one of our favorites:
Did you know we have a Youtube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.
We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.
If you are looking for more simple and delicious recipes, head over to our channel and check them out.
I am all about healthy dessert. I feel like I constantly have a sweet tooth, so if I can find a recipe that satisfies my crave as well as keeps me healthy, and not loaded with sugar.
These Skinny Banana Cookies are exactly that.
Watch how to make them, here:
You might also enjoy these healthy snacks:
Mini BLT Bites
Chocolate Protein Energy Bites
Dark Chocolate Trail Mix
Strawberry Banana Frozen Yogurt Pops
Raspberry Yogurt Muffins
Great Harvest Honey Whole Wheat Bread Copycat Recipe
Ingredients
- 4 cups water very warm (see note)
- 3 Tablespoons active-dry yeast
- ¾ cup honey
- 1 Tablespoon salt
- 10-11 cups whole wheat flour (freshly ground if possible)
Instructions
- In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
- Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
- Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
- Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
- Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
- Again, preheat oven (if it's not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
- Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
- Remove from pans immediately and let cool completely on a cooling rack.
Notes
Nutrition
Recipe Details
Recipe source: Kat’s Health Corner
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After the loaf has doubled in size, in the 20-30 min, do you remove from the oven, heat it to 350 and then return to the oven to bake or leave it in while the oven heats to 350?
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I took it out. My daughter got started on a batch a couple of weeks ago forgetting she had conflicts and it survived an extra punch-down and refrigeration before the final rise, so it's pretty tough.
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Trying to get the honey wheat bread recipe! Cant find it?
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I'm working on this bread at high altitude (6000 ft) and my first effort wound up a little flat on top. Can you specify the bread pan size you're using? I'm in 9x5 pans, but these loaves are huge, and I'm afraid the combination of low air pressure and no support as it rises contributed to the flat tops. My typical altitude adjustment involves adding gluten (and not using fast yeast, which seemed to be no problem here). But gluten dulls the taste, and I don't want to touch the wonderful flavor of this bread if I can avoid it!
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No oil? Wow. Guess I need to try this to become a believer. :)
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Hi. I was just wondering if you can cut this recipe in half? It seems like anytime I have tried to cut a bread recipe in half in past cases, it never turns out. What about with this bread?
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Is this accurate? 10-11 cups of flour and this only yields 2 loaves of bread? I cannot fathom how big those loaves must be! I use 6-7 cups of flour in my current recipe and can get 3 loaves of bread out of it. Granted, they are in 8x4 pans, but still! :)
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I love making homemade bread.
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Does it have to be FAST active dry yeast? I just have active dry... also can I use the yeast packets? If so would it just be like 2 packets?
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Hi Janett! I have only made this recipe using Fast Active Dry yeast, but if you try it with something else, let us know how it goes! :)
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I too am wondering if this recipe should yield 3 or 4 loaves instead of just two ... I tried following the recipe to a 't' and after rising in the oven just 10 min, the dough of each loaf was already so huge, they were drooping over the sides of my 9x5 pans. The ingredient list feels like it should yield at least 4 as well, so I'm just a bit confused what I could be doing wrong here!
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Hi Kristi! To be honest, every time I have made this bread I have only gotten two loaves . . . I am not sure if it has anything to do with my altitude? I only know the very basics when it comes to bread, so I am not sure why yours didn't turn out. I am so sorry!! Thanks for stopping by!
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Hi! I made this recipe exactly as directed....EXCEPT....I used 3, 9X5 loaf pans. This made 3 nice sized loaves of bread. My altitude is 1500. So altitude could very well make a difference:)
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When you put the bread into the oven for the second rising do you turn the oven off like you did the first time or do you leave the oven temp at 107 degrees while the bread is rising?
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Hi Mary! I turned it off while the bread was rising. :)
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Can you use this recipe in the bread machine?
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Hi Christina! I have only made this bread in the oven, so I don't know if it would work in a bread machine or not. Let us know if you try it! :)
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I make a recipe similar to this one, but for the flour I use 7-8 cups whole wheat flour OR 10-11 cups freshly ground flour. I wonder if that'll work out better for some people.
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And I make 2 large loafs plus 1 medium loaf with this.
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Can you substitute instant yeast 1:1 for the active dry yeast here?
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Has anybody made this with a KitchenAid stand mixer? My user manual says not to use recipes that call for moth than 8 cups of whole wheat flour so I am hesitant, but I really want to try this.
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I make mine in a kitchen aid. You just have to watch it as it will start to labor and heat up. Maybe just give it a little chance to rest midway through to avoid any problems? I weighed my dough then divided that into 3 equal loaves. They were still a bit oversized (but impressively so!!). I am making this again and will probably divide it into 4 equal loaves or two regular sized loaves and a couple of mini loaves to give away. 🙂
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What size bread pans are you using?
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In step 6 do you turn the oven off again while the loaves rise? Or leave it at 170 degrees?
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How long does the bread last after being made? Can you freeze to serve at another time?
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This bread recipe is missing a key ingredient - there is no oil or fat and it turns out like a dense brick of condensed wheat. Would recommend not making it or the author reviewing the recipe for missing ingredients.
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I have made this recipe 4 times this month since the beginning of our stay-at-home orders. The lack of oil is definitely not a problem- this is the most delicious homemade bread we have ever had!
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It is designed to use no oil, for those of us who don't use oil at all in any foods cooked or eaten.
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It should be fine. Great Harvest uses fresh, block formed yeast. They make a loose dough called a poolish using the honey, water, yeast (not salt, at this point) and about a third of the asked for flour. Mix this by hand until incorporated, cover and let sit for about 20 minutes in a draft free and moderately warm space. After that, add the rest of the flour, a cup at a time, and salt and mix. Proofing the dough in the oven is something I have never tried but it could work. The bakery I worked at left the dough in the mixing bowl, covered, for about 40 minutes or until double in size. Then punch it down, turn it out onto a lightly floured surface and shape into loaves. Loaves were allowed to rise in a draft free place for another 30 minutes or so. Bake, cool and eat.
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Do you use ground red wheat or white wheat?
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Thank you for this delicious recipe! We love it so much at our home. ❤️ I have been getting 3 loaves each time though. We are at 5500’ so maybe that’s why? It has also been more humid and warm here which I’m sure changes things. Thanks for making our shelter-in-place orders more palatable!!
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Have you ever tried making this with a sourdough starter or wild yeast? If so how would you change the recipe?
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My bread turned out dry and crumbly. Any tips on making it turn out soft and chewy instead?
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I made this and the recipe was perfect! It was better than I remember the great harvest bread sold at their shops. Wondering if I can switch out wheat flour for bread flour to copy cat great harvest’s country white bread? What would you recommend for modifications?
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Have made your recipe many times now, both for my family and for my bed & breakfast guests. The last time I made it I was out of whole wheat flour so I just used regular all-purpose. And it was still soooo tasty! Sometimes I toss in some culinary lavender and dried cranberries....Lavender Cranberry Bread, toasted, with butter, is just such a nice breakfast indulgence! Thank you for sharing this recipe with all of us home bakers.
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Any chance you could recreate the recipe for Great Harvest's challah? It's my absolute favorite, and unfortunately our local Great Harvest has permanently closed, a victim of the Coronavirus. I'd be so grateful!
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I looked at your bread and thought it's too light in color to be whole wheat and after reading some if the reviews it turns out I was right as you used white wheat. When you state whole wheat, your bread would turn out a lot darker and more dense. That being said , this recipe looks delicious and I can't wait to make it. Thank you for sharing. Perhaps you could update the recipe to say white whole wheat. Thx again
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Whoa - sounds amazing, but what if I don't have an army to feed? Is there a scaled down version for making a single loaf?
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I found this recipe to be a disaster. When it said to put it in an oven at 170 degrees and then turn off...it killed my yeast/bread. Anything over 140 degrees kills yeast so why this terrible suggestion? After a whole morning grinding wheat and getting this recipe going, I ended up with a hard lump of wheat brick. Sorry, next time I will rise at room temperature or use an oven heated to 110 degrees and turned off.
