Great Harvest Honey Whole Wheat Bread Copycat

Published: March 6, 2016Updated: April 8, 2020Author: Camille Beckstrand
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I love bread. Okay really just any carb, I love. Which can be bad, depending on how much I eat. However, this Great Harvest Honey Whole Wheat Bread, is so easy to make, and extremely filling. I can only have one slice, then I am stuffed. This is a healthy recipe, you will love.
Great Harvest Honey Whole Wheat Bread Copycat

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!)

 

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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

Serves: 16

Great Harvest Honey Whole Wheat Bread Copycat

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

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Ingredients

  • 4 cups very warm water (see note below)
  • 3 Tablespoons fast active-dry yeast
  • 3/4 cup honey
  • 1 Tablespoon salt
  • 10-11 cups whole wheat flour (freshly ground if possible)

Instructions

  1. In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
  2. 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.
  3. 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.
  4. Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from pans immediately and let cool completely on a cooling rack.

Notes

*You don't want the water to be TOO hot, or it will kill the yeast. I would say that it's maybe around 110 degrees. My rule of thumb is as warm as you can stand to wash your face in.

Nutrition

Calories

4488 cal

Fat

33 g

Carbs

950 g

Protein

174 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
937
https://www.sixsistersstuff.com/recipe/great-harvest-honey-whole-wheat-bread-copycat/

Recipe source: Kat’s Health Corner

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  1. Kimberly says:
    April 23, 2016
    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?
    Reply
    • Margo says:
      April 24, 2016
      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.
      Reply
    • Camille says:
      May 3, 2016
      Hi Kimberly! So sorry about that- yes, take it out. :) Let the oven preheat, and then return it to the oven. I am so sorry that I didn't clarify! I re-wrote the instructions so that there is no confusion. :) Thanks so much!
      Reply
    • Jay hardman says:
      October 2, 2019
      Trying to get the honey wheat bread recipe! Cant find it?
      Reply
  2. Margo says:
    April 24, 2016
    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!
    Reply
    • Cyd says:
      April 25, 2016
      Hi Margo. We used the standard 9 x 5 inch loaf pan. We are at about 5000 feet and didn't have a problem. Let us know how it all turns out. Thanks for stopping by our blog and have a great week.
      Reply
  3. Ashley Jaggi says:
    April 26, 2016
    No oil? Wow. Guess I need to try this to become a believer. :)
    Reply
  4. Kristy says:
    June 23, 2016
    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?
    Reply
    • Cyd says:
      June 24, 2016
      You should be fine cutting this recipe in half to get one loaf.
      Reply
  5. Debbie says:
    December 28, 2016
    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! :)
    Reply
  6. Bill Gates says:
    January 10, 2017
    I love making homemade bread.
    Reply
  7. Janett says:
    January 11, 2017
    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?
    Reply
    • Camille (Six Sisters Stuff) says:
      February 7, 2017
      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! :)
      Reply
  8. Kristi says:
    February 4, 2017
    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!
    Reply
    • Camille (Six Sisters Stuff) says:
      February 7, 2017
      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!
      Reply
    • Shannon says:
      February 8, 2017
      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:)
      Reply
  9. Mary says:
    February 6, 2017
    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?
    Reply
    • Camille (Six Sisters Stuff) says:
      February 7, 2017
      Hi Mary! I turned it off while the bread was rising. :)
      Reply
  10. Christina says:
    February 18, 2017
    Can you use this recipe in the bread machine?
    Reply
    • Camille (Six Sisters Stuff) says:
      February 21, 2017
      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! :)
      Reply
  11. rachel says:
    November 13, 2017
    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.
    Reply
  12. rachel says:
    November 13, 2017
    And I make 2 large loafs plus 1 medium loaf with this.
    Reply
  13. Courtney says:
    December 3, 2017
    Can you substitute instant yeast 1:1 for the active dry yeast here?
    Reply
  14. Hayley Anderson says:
    February 1, 2018
    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.
    Reply
    • Irene rowland says:
      June 7, 2020
      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. 🙂
      Reply
  15. Tara says:
    March 27, 2018
    What size bread pans are you using?
    Reply
    • Cyd says:
      March 27, 2018
      9 x 5 inch or 8 1/2 x 4 1/2 inch bread pans will work great.
      Reply
  16. Alyssa says:
    March 29, 2018
    In step 6 do you turn the oven off again while the loaves rise? Or leave it at 170 degrees?
    Reply
    • Cyd says:
      March 30, 2018
      Turn it back off after it heats up.
      Reply
  17. Maria Gonzalez says:
    June 4, 2018
    How long does the bread last after being made? Can you freeze to serve at another time?
    Reply
    • Cyd says:
      June 5, 2018
      You can make the bread and then freeze it and use as needed. We always freeze it and pull a loaf out one at a time. Freeze in a freezer bag for freshness.
      Reply
  18. Jill Poulsen says:
    July 23, 2018
    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.
    Reply
    • Kathy Dobbs says:
      April 15, 2020
      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!
      Reply
  19. D Brown says:
    August 24, 2018
    It is designed to use no oil, for those of us who don't use oil at all in any foods cooked or eaten.
    Reply
  20. Former Baker says:
    October 14, 2018
    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.
    Reply
  21. Melia zaugg says:
    April 3, 2020
    Do you use ground red wheat or white wheat?
    Reply
    • Cyd says:
      April 8, 2020
      We usually use white wheat. But here is some info on Red vs White - https://oureverydaylife.com/407230-hard-white-wheat-vs-hard-red-wheat.html
      Reply
  22. Kathy Dobbs says:
    April 15, 2020
    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!!
    Reply
  23. Stephanie says:
    May 7, 2020
    Have you ever tried making this with a sourdough starter or wild yeast? If so how would you change the recipe?
    Reply
    • Cyd says:
      May 13, 2020
      With this recipe, we have only made it as directed.
      Reply
  24. Sierra Y says:
    May 8, 2020
    My bread turned out dry and crumbly. Any tips on making it turn out soft and chewy instead?
    Reply
    • Cyd says:
      May 13, 2020
      Crumbly bread is often due to too much flour in the mixture. This can result, as we have said, from using the wrong quantities or from adding extra flour to compensate in dough that seems too wet. Many people also flour their work surface liberally when it comes to kneading.
      Reply
  25. Sandra says:
    May 13, 2020
    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?
    Reply
    • Cyd says:
      May 13, 2020
      Here is a great post that explains the difference between types of flours. https://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/difference-between-flours
      Reply
  26. Nicholas says:
    May 16, 2020
    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.
    Reply
    • Cyd says:
      May 22, 2020
      So glad you like the bread recipe. The lavender and cranberries sound delicious! Have a great weekend and thanks for leaving us a sweet comment.
      Reply
  27. Debbie Peskin says:
    July 10, 2020
    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!
    Reply
    • Cyd says:
      July 17, 2020
      So sorry about your Great Harvest closing because of the virus. Here is the link from one of our favorite bloggers. https://abountifulkitchen.com/challah-bread/
      Reply
  28. Irene Rigas says:
    September 11, 2020
    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
    Reply
  29. Gigi says:
    September 21, 2020
    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?
    Reply
  30. Kim says:
    January 13, 2021
    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.
    Reply
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