Breads & Rolls | February 17, 2014

Great Harvest Honey Whole Wheat Bread (copycat)

Great Harvest Honey Whole Wheat Bread (copycat)

Great Harvest Honey Whole Wheat Bread (copycat)

I’m trying to figure out where the past 12 months went.
A year ago, this was our life…

February 2013.
The coldest February in the history of the world to move. Not kidding when I say the snow stayed on the lawn until April. It was that kind of winter.
Hooray for 2014. Yesterday, it was 55 and no snow in sight in the neighborhood. It’s feeling like SPRING out there. It’s kind of weird, really. This time of year is usually reserved for comfort food recipes. You know, “stay inside and bake up a storm while it’s snowing outside” type of food. It was practically shorts weather yesterday, but I was inside, pretending it was cold, baking bread.
Great Harvest Honey Whole Wheat Bread (copycat)

This recipe is the closest I’ve tried to the Great Harvest Honey Whole Wheat recipe. It’s made with five ingredients you can pronounce, and it is absolutely delicious. If you haven’t experimented with making wheat bread yet, read the tips onthis post, it will give you some helpful pointers.
Happy Baking!
Great Harvest Honey Whole Wheat Bread (copycat)

Great Harvest Honey Whole Wheat Bread (copycat)

adapted from Eat Cake for Dinnerfound on Pinterest

Ingredients

  • 1 1/2 tablespoons instant yeast I like SAF brand
  • 2 cups warm water
  • 1/3 cup honey
  • 4 1/2 cups whole wheat flour approx
  • 1 1/2 teaspoons salt

Instructions

  1. Combine yeast, water and honey in the bowl of a stand mixer; let sit for 5 minutes or until frothy and bubbly.
  2. Place the paddle attachment on the mixer, if using a stand mixer.
  3. Add 3 cups of flour, mix. Add salt and another cup of flour, mix until combined.
  4. At this point you should have added a total of four cups of flour. The recipe may take a little less, or a little more, depending on climate.
  5. The dough should barely pull away from the sides of the bowl when it has the proper amount of flour added. Using the dough hook, knead for 4 minutes on low. Cover dough and let rise in a warm, draft free place until doubled.
  6. After the first rise, punch down dough with floured or greased hands, shape and place in a greased loaf pan.
  7. Let rise again until doubled.
  8. Preheat oven to 350, set rack in middle of oven.
  9. Bake at 350 degrees for 30 minutes. Remove bread from oven.
  10. Cool in pans for 10 minutes, then remove loaf and cool completely.

Recipe Notes

-This recipe is easily doubled, I made two batches, side by side. I didn't want to crowd the mixing bowl, so the flour would mix in properly.
-If you use freshly ground wheat flour, you might need to add 5- 5 1/2 cups of flour.
-You may omit 1/2 cup of the flour and add 1/2 cup of seeds such as sunflower, flax, oats, etc.
-When mixing the bread, add the flour a little at a time to make sure the flour is mixed well into the dough. I used about 4 1/4 to 4 1/2 cups total in my dry climate. If you live in a more humid climate, you may need to use less flour.
-It is important to let the dough mix properly in the bowl. I set the timer to make sure it has kneaded for four full minutes after all of the flour is added. You will be surprised at how long 4 minutes is, when you are mixing and have the timer set!
-30 minutes seems like a short bake time, but it turns out perfectly.
-I used King Arthur 100% Whole Wheat Flour you can purchase at your local grocery, or purchase on Amazon, through this link.

21 thoughts on “Great Harvest Honey Whole Wheat Bread (copycat)

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  1. I love whole wheat bread Si. I add some natural Vital Wheat Gluten to mine to give it a little lift so it's not so dense. Yours looks delicious. I think spring is just around the corner and I can't wait.

  2. Horrible recipe. I tried it twice. First time, there was way too much yeast and the texture was off. The dough was too thin and had air bubbles. Very strange, and the baked loaves were short and heavy (although the yeast dissolved perfectly fine, so that wasn't the problem). So for the second try, I used 1 package of yeast, but the dough was still too thin, sticky and didn't rise correctly (although the yeast proofed perfectly fine). The baked loaves had a strange un-baked color, were too short and didn't rise. Strange texture too. There are missing ingredients: some fat of some sort (butter would be best) and less water. Too much water for the amount of flour. I love GH, but this is no way a replacement for it. I will keep looking for other recipes that can replicate the GH HWW.

  3. I used to bake bread every week when I lived in Oregon (elevation 500′). Since I moved to Nevada (elevation 5,000′ and a LOT lower humidity) all I can bake are bricks! I’ve been told not to use rapid rise yeast as it apparently rises too fast and then falls. I’ve tried adjusting the water, the amount of eggs, the amount of flour (not all at once). HELP! Do you have any suggestions to high altitude and low humidity?

    1. This is the perfect beginner recipe for baking bread. I’m so glad you enjoyed it and thanks for your comment, Stacey!
      xo
      Si