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!).

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Serves: 16

Great Harvest Honey Whole Wheat Bread Copycat

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

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  • 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)


  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.


*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.

Recipe source: Kat’s Health Corner






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32 Responses to “Great Harvest Honey Whole Wheat Bread Copycat”

  1. 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!
  2. 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! :)
  3. 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!
  4. Jill Poulsen
    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.
  5. Former Baker
    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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