There’s something truly comforting about the aroma of freshly baked bread filling the kitchen. Our Great Harvest Honey Whole Wheat Bread recipe captures that warmth and wholesome goodness in every slice. Inspired by the classic bakery favorite, this bread combines hearty whole wheat flour with the natural sweetness of honey for a perfect balance of flavor and nutrition.
Ingredients
To master the Great Harvest Honey Whole Wheat Bread, precise ingredients lay the foundation. We carefully balance the dry and wet elements to ensure every loaf achieves the perfect texture and flavor.
Dry Ingredients
We start with hearty whole wheat flour as the base, enriched with the right proteins and fiber. To ensure proper rise and structure, we include active dry yeast and vital salt. Here’s what we use for the dry mix:
| Ingredient | Quantity | Preparation/Notes |
|---|---|---|
| Whole Wheat Flour | 4 cups | Fresh and finely milled |
| Active Dry Yeast | 2 ¼ teaspoons | Ensure freshness |
| Bread Flour | 1 ½ cups | Provides lightness |
| Salt | 2 teaspoons | Enhances flavor and controls yeast activity |
| Wheat Germ (optional) | 2 tablespoons | Adds nuttiness and nutrition |
Wet Ingredients
The liquid components bring together moisture, sweetness, and richness. The star is the natural honey, which imparts both flavor and a tender crumb. Milk and warm water help activate the yeast and create the perfect dough consistency.
| Ingredient | Quantity | Temperature/Notes |
|---|---|---|
| Warm Water | 1 ½ cups | Approximately 110°F to activate yeast |
| Warm Milk (whole or 2%) | ½ cup | Around 110°F to maintain warmth |
| Honey | ¼ cup | Pure, for natural sweetness |
| Unsalted Butter | 3 tablespoons | Melted, cooled slightly |
By combining these precisely measured ingredients, we guarantee the authentic Great Harvest Honey Whole Wheat Bread experience—rich, wholesome, and irresistibly sweet.
Equipment Needed
To bake the Great Harvest Honey Whole Wheat Bread perfectly, gathering the right equipment is essential. Each tool plays a crucial role in achieving the ideal texture and flavor of this wholesome loaf. Here’s what we need:
- Mixing Bowls: Use a large, sturdy bowl for combining dry and wet ingredients. A medium bowl helps for any starter or sponge preparation.
- Measuring Cups and Spoons: Precise measuring tools ensure accurate ingredient proportions. We recommend both liquid and dry measuring cups.
- Wooden Spoon or Dough Whisk: Ideal for mixing dough thoroughly without overworking it.
- Stand Mixer with Dough Hook (optional): Makes kneading easier and quicker but hand kneading works well too.
- Kitchen Scale: For weighing ingredients like flour and honey for the best results. Accuracy matters in bread baking.
- Loaf Pan (8×4 inches or 9×5 inches): The bread rises best when baked in a standard loaf pan to give that classic shape.
- Plastic Wrap or Clean Kitchen Towel: To cover dough during fermentation and prevent drying out.
- Cooling Rack: Allows the bread to cool completely without sogginess forming on the bottom.
- Instant-Read Thermometer (optional): Confirms internal bread temperature; the bread is done when it reaches 190°F to 200°F.
| Equipment | Purpose |
|---|---|
| Mixing bowls | Combine ingredients |
| Measuring cups and spoons | Accurate ingredient measurement |
| Wooden spoon / Dough whisk | Mix dough |
| Stand mixer (optional) | Efficient kneading |
| Kitchen scale | Precise weighing of ingredients |
| Loaf pan | Shapes the bread |
| Plastic wrap/Kitchen towel | Covers dough during rising |
| Cooling rack | Cools bread evenly |
| Instant-read thermometer (optional) | Checks doneness |
Having this equipment ready before we start makes the bread-making process smoother. It ensures every step, from mixing to baking, supports the natural rise and rich flavor of our Great Harvest Honey Whole Wheat Bread.
Instructions
Follow these detailed steps to create the perfect Great Harvest Honey Whole Wheat Bread. We will guide you through preparing the dough, fermentation times, shaping, and baking to ensure a rich, hearty loaf every time.
Preparing the Dough
- Combine the dry ingredients: In a large mixing bowl, whisk together 3 cups of whole wheat flour, 2 ¼ teaspoons active dry yeast, and 1 ½ teaspoons salt.
- Mix the wet ingredients: In a separate bowl, warm 1 cup of milk to about 110°F (warm to the touch but not hot). Stir in ¼ cup honey and 2 tablespoons melted butter until well mixed.
- Add warm water: Measure 1 cup of warm water (110°F) and add it to the milk mixture.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or dough whisk until a rough dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6 to 7 minutes.
First Rise
- Lightly grease a large bowl with oil or melted butter.
- Place the dough ball into the greased bowl and turn it once to coat all sides.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm, draft-free area for 1 to 1 ½ hours, or until it doubles in size.
| Step | Duration | Tips |
|---|---|---|
| Dough kneading | 8-10 minutes | Use a stand mixer if desired |
| First rise | 1 – 1.5 hours | Dough should double in size |
Shaping the Loaf
- Punch down the risen dough gently to release air.
- Turn the dough onto a lightly floured surface.
- Shape the dough into a tight rectangle or oval to fit your loaf pan.
- Pinch seams and ends to create a smooth surface.
- Place the shaped dough seam-side down into a greased 9×5-inch loaf pan.
Second Rise
- Cover the loaf pan with plastic wrap or a kitchen towel.
- Let the dough rise again for 30 to 45 minutes until it rises about 1 inch above the rim of the pan.
- Preheat your oven to 375°F (190°C) during this rise to ensure it’s ready for baking.
Baking the Bread
- Bake the dough at 375°F (190°C) for 30 to 35 minutes.
- Check for doneness by tapping the top—if it sounds hollow or an instant-read thermometer reads 190°F (88°C) inside, it’s ready.
- Remove the bread from the oven and immediately release it from the pan if possible.
- Cool the bread on a wire rack for at least 20 minutes before slicing.
This exact sequence and attention to temperature, rise times, and kneading create our signature Great Harvest Honey Whole Wheat Bread that boasts a tender crumb with a perfectly sweet honey touch.
Tips for Perfecting Your Great Harvest Honey Whole Wheat Bread
To master our Great Harvest Honey Whole Wheat Bread, follow these refined tips designed to ensure your loaf turns out tender, flavorful, and perfectly risen every time.
1. Measure Ingredients Precisely
Use a kitchen scale for best accuracy when measuring whole wheat flour and liquids. Slight variations can impact dough hydration and texture.
| Ingredient | Weight/Measure |
|---|---|
| Whole wheat flour | 3 cups (360g) |
| Warm water | 1 1/4 cups (300ml) |
| Honey | 1/4 cup (85g) |
| Melted butter | 3 tablespoons (45g) |
| Active dry yeast | 2 1/4 teaspoons (7g) |
| Salt | 1 1/2 teaspoons (9g) |
| Milk | 1/2 cup (120ml), warmed |
2. Use Warm Liquids for Optimal Yeast Activation
Ensure your water and milk are warm — around 105°F to 115°F — to activate the active dry yeast without killing it. Use an instant-read thermometer for precision.
3. Knead Until the Dough is Smooth and Elastic
Kneading develops gluten, essential for a chewy and soft crumb. Aim for about 10-12 minutes by hand or 6-8 minutes with a stand mixer. The dough should be slightly tacky but not sticky.
“Proper kneading is the foundation of the chewy texture that makes our bread so irresistible.”
4. Allow Sufficient Time for the First Rise
Cover the dough tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm draft-free spot until doubled in size, typically 1 to 1 1/2 hours.
5. Shape the Dough Carefully
After punching down the dough, shape it gently into a loaf. Avoid deflating the dough completely—retain some air bubbles to ensure a light texture.
6. Conduct a Second Rise
Place the shaped dough into a greased loaf pan. Cover loosely and let it rise again until nearly doubled—about 45 to 60 minutes. This step is crucial for volume and tenderness.
7. Bake at the Correct Temperature and Time
Preheat your oven to 375°F (190°C). Bake the bread for 30 to 35 minutes or until the crust is golden brown and the internal temperature reaches 190°F to 200°F.
| Baking Detail | Value |
|---|---|
| Oven Temperature | 375°F (190°C) |
| Baking Time | 30 to 35 minutes |
| Internal Temp | 190°F to 200°F (88°C to 93°C) |
8. Cool Completely Before Slicing
Remove the bread from the pan immediately after baking and place it on a cooling rack. Let it cool for at least 1 hour to finish the cooking process and prevent a gummy crumb.
9. Customize with Optional Enhancements
We can enrich the flavor by:
- Adding toasted oats or seeds on top before baking
- Mixing in nuts or dried fruits during kneading for extra texture
- Using raw local honey for a unique sweetness profile
Following these tips guarantees a moist, flavorful, and perfectly textured Great Harvest Honey Whole Wheat Bread every time we bake.
Make-Ahead and Storage Instructions
To keep our Great Harvest Honey Whole Wheat Bread fresh and flavorful, following proper make-ahead and storage techniques is essential. Let’s explore how to prepare and store this wholesome bread to maintain its quality and enjoy it over time.
Make-Ahead Preparation
- Advance Dough Refrigeration: After kneading and completing the first rise, we can refrigerate the dough for up to 24 hours. Cover it tightly with plastic wrap or place it in an airtight container. This slows fermentation and develops deeper flavor.
- Bring to Room Temperature: Before shaping and the second rise, remove the dough from the refrigerator and let it come to room temperature for 1 to 2 hours. This step ensures proper rising and a tender crumb.
- Par-Bake for Storage: Alternatively, we can bake the bread about 80% through (until it just starts to brown), then cool completely and freeze. Later, finish baking for 10-15 minutes to refresh.
Storage Methods
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2 days | Cool bread completely, wrap tightly in plastic wrap, and store in a bread box or airtight bag. |
| Freezer | Up to 3 months | Wrap the cooled bread in plastic wrap, then aluminum foil. Thaw at room temperature before use. |
| Refrigeration | Not recommended | Causes the bread to dry out and stale faster; avoid unless planning to use within 1 day. |
Serving From Storage
- Refreshing Bread: When serving bread stored at room temperature or frozen, unwrap it and warm in a preheated 350°F (175°C) oven for about 5-8 minutes. This revitalizes the crust and softens the crumb.
- Slicing Tip: Slice the loaf only when ready to eat to preserve moisture and prevent drying out.
Important Notes
“Proper storage preserves the signature moist crumb and rich honey-infused sweetness of our Great Harvest Honey Whole Wheat Bread.”
- Avoid storing bread in the refrigerator as it causes staling and dries out the loaf.
- Use airtight containers or bags to protect against humidity and staleness.
- Label frozen bread with the date to track storage time effectively.
By incorporating these make-ahead and storage practices, we ensure every slice of our Great Harvest Honey Whole Wheat Bread remains fresh, delicious, and satisfying for days to come.
Conclusion
Baking Great Harvest Honey Whole Wheat Bread is a rewarding experience that brings warmth and wholesome flavor to our kitchen. With careful attention to ingredients, technique, and storage, we can enjoy a loaf that’s both nutritious and irresistibly sweet.
By following the recipe and tips, we ensure every bite has the perfect texture and honey-kissed taste. Whether fresh from the oven or revived after storage, this bread makes a delicious addition to any meal or snack.
Let’s keep baking with confidence and savor the comfort that homemade bread always delivers.
Frequently Asked Questions
What ingredients are needed for Great Harvest Honey Whole Wheat Bread?
The recipe requires whole wheat flour, active dry yeast, salt, warm water, milk, honey, and melted butter. Precise measurements ensure the perfect texture and flavor.
What equipment do I need to bake this bread?
You’ll need mixing bowls, measuring cups and spoons, a wooden spoon or dough whisk, optionally a stand mixer with a dough hook, a kitchen scale, a loaf pan, plastic wrap or towel, a cooling rack, and an instant-read thermometer.
How do I prepare the dough for this bread?
Combine dry ingredients with warm liquids, knead until smooth and elastic, then allow the dough to rise until doubled. The first rise is key for flavor and texture.
What is the baking temperature and time?
Bake at the recommended temperature (usually around 350°F) for the suggested time (about 30-40 minutes), checking doneness with an instant-read thermometer to ensure the loaf is fully baked.
Can I customize the Great Harvest Honey Whole Wheat Bread?
Yes, you can add toasted oats, seeds, nuts, dried fruits, or use raw local honey to enrich flavor and texture.
How should I store the bread to keep it fresh?
Store at room temperature for up to two days, freeze for up to three months, and avoid refrigeration to prevent staling. Use airtight containers or wrap tightly.
Can I prepare the dough ahead of time?
Yes, refrigerate the dough after the first rise for up to 24 hours to develop flavor. Bring it to room temperature before shaping and baking.
How do I refresh leftover bread?
Warm slices briefly in the oven or toaster to revive the moist crumb and honey-infused sweetness before serving.