Copy-cat Great Harvest Honey Whole Wheat Bread

I love the sun. I love how it can shine and warm me up when I feel down. I love how steadfast it is, sparkling through the clouds, through the breeze, through the trees, continuously lighting up the day. I love how even a little sunshine can make a dreary day feel a little nicer. Some days are just plain rainy, but I love how the sun can come out and paint rainbows throughout the sky on those days.

It was on one of those sunshine days that I had a little fun in my kitchen, baking bread and singing-along to Disney songs (my favorites are Mulan, Tangled, the Beauty and the Beast, The Little Mermaid, Aladdin, and Tarzan). Singing makes baking even more fun. 🙂

Today I made a special treat, and I wanted to share it with you! This is another recipe with only a few ingredients – five in all! That’s it! And you get a delicious treat to share. ❤

What is it?


My Copy-cat Great Harvest Honey Whole Wheat Bread!


Measure out the water. I like to turn my faucet onto hot/warm and check the temperature with my hand before I measure it so I know it is very warm. (I don’t want it too hot though, or it can kill the yeast.)


After the water is warm enough and you’ve measured the amount of water, pour it into a bowl and add the honey, yeast, and salt.


Let it rest for 5 minutes, or until the yeast foams. (If the mixture foams it means the yeast is working! It’s important to wait and see if the yeast is working so the bread turns out well.)


Once the yeast has done its thing, add the flour 1 cup at a time,


Kneading it in along the way.


I like doing this by hand (it’s an amazing arm workout – I feel it in every arm muscle afterwards), but you can also use the paddle attachment on a Bosch or a Kitchen Aid mixer.


Knead for approximately 5 minutes.


The dough will be very sticky, but only add enough flour so the dough barely pulls away from the bowl.


The amount you’ll end up using also depends on the humidity and elevation of where you are.


Sometimes I am just fine with 10 cups, but other times I have had to add 11 cups.


Pre-heat oven to 170*F;


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 greased loaf pans.


Again pre-heat oven (if it’s not warm anymore) to 170*F, and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.


Set oven temperature to 350*F, and then bake the loaves for 30 minutes. Remove from pans immediately and let cool completely on a cooling rack.


Copy-Kat Great Harvest Honey Whole Wheat Bread

Ingredients:

  • 4 cups very warm water
  • 3 Tbsp. fast active-dry yeast*
  • 3/4 cup honey
  • 1 tbsp. salt
  • 10-11 cups whole wheat flour (freshly ground if possible)

Directions:

  1. Measure out the water. I like to turn my faucet onto hot/warm and check the temperature with my hand before I measure it so I know it is very warm. (I don’t want it too hot though, or it can kill the yeast.) After the water is warm enough and you’ve measured the amount of water, pour it into a bowl and add the honey, yeast, and salt. Let it rest for 5 minutes, or until the yeast foams. (If the mixture foams it means the yeast is working! It’s important to wait and see if the yeast is working so the bread turns out well.)
  2. Once the yeast has done its thing, add the flour 1 cup at a time, kneading it in along the way. I like doing this by hand (it’s an amazing arm workout – I feel it in every arm muscle afterwards), but you can also use the paddle attachment on a Bosch or a Kitchen Aid mixer.
  3. Knead for approximately 5 minutes. The dough will be very sticky, but only add enough flour so the dough barely pulls away from the bowl. (The amount you’ll end up using also depends on the humidity and elevation of where you are. Sometimes I am just fine with 10 cups, but other times I have had to add 11 cups.)
  4. Pre-heat oven to 170*F; 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 greased loaf pans.
  6. Again pre-heat oven (if it’s not warm anymore) to 170*F, and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
  7. Set oven temperature to 350*F, and then bake the loaves for 30 minutes.
  8. Remove from pans immediately and let cool completely on a cooling rack.

*Notes:

  1. I’ve always been interested at what the difference between regular yeast and fast-active dry yeast was, so I checked the ingredients one day and was pleasantly surprised! The only difference between them is that the fast-active dry yeast has vitamin C added to it! So what my bread-making mentor taught me all those years ago was very true! So, if you don’t have any fast-active dry yeast, just add a ground-up vitamin C tablet. (You can also use fast active-dry yeast in place of the yeast and vitamin C in my other bread recipe.)
  2. If you have any leftover freshly ground flour, store the remaining flour in the freezer — this helps preserve the nutrients longer.

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I don’t know if this particular method or specific ingredient ratio is what Great Harvest uses for their Honey Whole Wheat Bread, but this version tastes almost indistinguishable to the one they make. I hope you enjoy it as much as my family and I do!

with lots of hugs,

Kathleen

Coolest Shaved Ice Truck EVER! + Wisdom Teeth

This past week you could catch me:

Baking cupcakes, cookies, and bread.


I made these into the shape of a wedding dress.


And mini rainbow-colored cupcakes. They were so adorable!


I also made Peanut Butter Chocolate Chip Bars, along with my sister’s request of “Pink Cookies.”


But my favorite one has been my Great-Harvest-Inspired Honey Whole Wheat Bread. And yes, it tastes just like it but costs a lot less. Perfect for this money-pinching time in society. Don’t worry, I’m working on the post right now. 😉


Seeing cool shaved ice trucks! Earlier this week my sister heard Jamaican music outside, ran to the window and spied this shaved ice truck driving around our neighborhood!


Excited, she hurriedly called me from upstairs to come and see the new truck in our neighborhood. When I got downstairs, I couldn’t believe my eyes! It was a paradise on wheels, playing Jamaican jamborees and serving colorful ices! It was legit! Simply the coolest shaved truck EVER! 😀

Painting notebooks.


Shopping at thrift stores. I got 14 new skirts and 1 blouse for only $70!!! Gosh I love thrift stores. ❤


And I found the Keira Knightley version of Pride and Prejudice at Target for only $5.

I HAD to get it. I ❤ Darcy. 

And getting stuff done that has to happen whether I want to or not… I went to the oral surgery center at the military AFB Monday morning for a wisdom teeth evaluation. They took me right in, got some x-rays, explained the process, and scheduled me to have all my wisdom teeth removed on the 28th, this coming Monday!


We went to the grocery store yesterday and picked up a couple of things for next week after my surgery. Right now I have organic soy-milk, almond milk, green smoothies, water, broth, soy yogurt, butternut squash soup, and applesauce. I’m guessing I’ll be living on a lot of liquids next week, with more creamy stuff later in the week or the week after. I’ll see how I feel after the procedure next week.

Any tips for when I have my wisdom teeth removed? Anything I should know before the procedure Monday morning?

I could use with all the help I could get… I don’t do well with needles or surgical stuff… And they’ll be giving me an I.V. and a pill to make me less aware of what is going on… Mine are all still underneath my gums and haven’t erupted at all, so I don’t know how long the surgeon will take doing it. I know I can’t use straws and have to use a lot of mouth wash since I can’t brush my teeth until the gums heal. I don’t know a lot other than that.

With lots of hugs,

Kathleen

Carob Chip Banana Oatmeal Muffins

Hey My Sparkling Rays of Sunshine!

If you have some overly ripened bananas on your counter, come with me and let’s makes some delights! 😀


My Carob Chip Banana Oatmeal Muffins!


In a medium-sized bowl, mix together the flour, flax, oats, baking powder, baking soda, and salt.


Set aside.


Peel the bananas.


Mash them until they are all “puree-like.”


(If using peeled frozen bananas, microwave them for 60 seconds and mash with a fork the same.)


Make a well in the middle of the oatmeal mixture.


Add the vanilla and mashed bananas.


Stir to combine.


Fold in the carob chips.


Scoop the batter into lined muffin tins.


Bake them in a preheated 325*F (180 degree C) oven for about 20-30 minutes to develop all of those lovely flavors.


Allow them cool in the pan for a few minutes, then transfer to a wire rack. Store in a zipbloc bag in the fridge and/or freezer for later snackage.


Carob Chip Banana Oatmeal Muffins

Ingredients:

  • 1 cup whole wheat flour
  • 1/3 cup ground flaxseed
  • 1 cup old-fashioned rolled oats
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. ground cinnamon
  • 2 cups mashed ripened banana (about 5 medium bananas)
  • 1 tsp vanilla
  • (optional: ½ honey, for those who like things sweet)
  • 1 cup carob chips

Directions:

In a medium-sized bowl, stir together the flour, flax, oats, baking powder, baking soda, and salt. Form a well in the middle of the oatmeal mixture. Set aside. Peel the bananas and mash them with a fork until they are all “puree-like.” (If using peeled frozen bananas, microwave them for 60 seconds and mash with a fork the same.) Fold them in along with the carob chips (and honey if using).

Scoop the batter into lined muffin tins. Bake them in a preheated 325*F (180 degree C) oven for about 20-30 minutes to develop all of those lovely flavors. Allow them cool in the pan for a few minutes, then transfer to a wire rack.

Store in a plastic bag in the fridge and/or freezer until ready to eat. Makes about 18 muffins (closer to 18 when using the honey).

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I hope you enjoy these as much as I do!

with lots of hugs,

Kathleen