Our Wheat Comes From
Family Owned Farms

Ever wonder what the secret is to
making phenomenal bread? It's in the
wheat kernels. We know where every
kernel comes from. That’s because we
have been purchasing our premium
whole wheat from family-owned farms
for more than 30 years.

The farmers who produce our whole
wheat know Great Harvest is a
tough client. Every year we test
the crop for its protein content,
moisture level, baking qualities
and, of course, its distinctive
taste. The high quality wheat
we purchase allows us to
bake without using artificial
dough conditioners to boost
loaf size or preservatives to
extend shelf life.

Our growers know that the slightest
variation in the wheat crop can
completely change the flavor, size,
and shape of a loaf. Consistency
is the key. That's why we perform at
least one hundred test bakes each year.

Great Harvest wheat grows on the arid high plains of Montana. This legendary
region is known for growing some of the highest quality wheat in the world. Our
farmers send their harvest samples to suppliers for preliminary testing. Test lots
that meet specified criteria are then shipped to Great Harvest's research &
development bakery in Dillon, Montana.

We mill each sample of wheat into fresh ground whole grain flour. Then we begin measuring, mixing, weighing, kneading, and baking. Understanding the subtle
nuances of the wheat—what great dough should feel like, how it should bake,
and ultimately how it should taste – is what distinguishes Great Harvest products.

A perfect loaf of Great Harvest Honey Whole Wheat has a taste that is full-bodied
and balanced. It features a harmonious blend of wheat, sweet, and hints of
fermentation.

Great Harvest’s passionate pursuit of the best whole wheat on earth is
never-ending. Each year brings a new harvest. Wheat crops change. But for the
farmers whose crops make the cut, there's a great sense of pride.

 

How To Slice Our Bread

Allow Bread To Cool Before Bagging In Plastic
If you bag your bread in plastic while it is still hot, condensation will form inside the bag. This is not good.
It's best to eat the bread hot, then bag whatever's left
(if any) when it's stone cold.

Discover The Joy Of Slicing Your Own
Use a good knife. With gentle sawing motions, cut the
bread in a herringbone pattern, as shown here:

What You Can Expect
If you are a bad slicer at first, be patient. Try changing
your stance or your grip. Keep your eye on the ball and keep practicing. Soon you'll be slicing like the pros!

We use no preservatives, but your bread should keep
for at least a week at room temperature. We do not recommend storing bread in the refrigerator. However,
it's perfect for freezing since it contains no fats or oils
(Do not freeze hot bread). Use any method for warming except the microwave. Ovens are good, toaster ovens
even better.