Get To Know Our Bread: Nutritional Information & FAQs

A whole grain is any grain (not just wheat!) which maintains all of its parts. This means it maintains the germ, endosperm, and bran that naturally form the kernel. 

Yes, if a product is labeled 100% whole grain in our bakery or cafe it is a whole grain! Check out this whole grains post on our blog which can help you determine if a product you are buying is in fact 100% whole grain.

We mill our own fresh whole wheat flour every day in each of our bakery cafes to achieve the highest quality whole grain flour in regards to nutrition and quality. As soon as the wheat berry is ground, the nutrients start to deteriorate. This is why we use our flour fresh (within 48 hours of milling), so we can get the nutritional value, flavor, and quality we want in our bread.

Whole grains are full of micronutrients which support metabolism and promote body function. They are also higher in fiber which promotes digestive health and keeps you feeling full. Numerous studies have suggested that whole grains aid in the prevention of heart disease, certain cancers, diabetes, obesity, and promote weight loss (among other benefits). So, all in all, whole grains promote a healthy body and a trim waist line. And there is scientific evidence to prove it!

Most healthy men and women should be shooting for 25-38 grams per day. Our whole grain breads (including Honey Whole Wheat, Dakota, and Nine Grain) pack an impressive 4 grams of fiber per 2 oz. slice. Our High Five Fiber has additional fiber from oat bran, wheat bran, as well as a variety of seeds— and can load you up with 5 grams in a single 2 oz. slice!

Some kids need a jumpstart when it comes to changing their eating habits. Here are some ideas that will get your kids going with the grain in no time!

• Gradually make the switch. When making sandwiches, sneak in a slice of Honey Whole Wheat on the bottom while keeping a slice of Old-Fashioned White on the top. Then, make it fun! Use cookie cutters to stamp out fun, bite-sized shapes.
• Make whole grains even more delicious! Make French toast with any Great Harvest whole grain bread.
• Try a few of the specialty whole grain breads. Your kids will have a hard time turning down apples, nuts, cinnamon chips and berries no matter what kind of bread they're into.
• Make cookies together using whole wheat flour (from your own recipe or one of our cookie mixes).
• Offer granola and oatmeal at breakfast topped with their favorite fruit.

Check out these blog posts for more ideas:

5 Healthy Tips from Our Bakery Nutritionist for Parents

5 MORE Healthy Tips from Our Bakery Nutritionist for Families

The Path to Healthy Eating Starts with Kids Cooking Real Food

Family Meals Month: Strengthen Relationships with Family and Real Food

We feel confident that our wheat is not genetically engineered because, according to the USDA, there are no genetically engineered (GE) wheat varieties commercially available anywhere in the world at this time. To provide additional assurance, as of 2013, we require our farmers to sign affidavits assuring us they will not plant GE seed nor will they intentionally use biotechnology in the production of our wheat.

All of our whole grain breads are made with whole grain wheat flour that is freshly milled from Montana wheat berries on site at each of our stores, so you do not need to worry about bromation or bleaching in our whole grain breads. The non-whole wheat products most likely have been made with unbleached and unbromated white flour— which is what Great Harvest Franchising recommends all our bakeries and cafes to use. If you are still concerned, double check with your local bakery or bakery cafe about the white flour they bake with.

Great Harvest gets all of their wheat kernels from an area in Montana known as the Golden Triangle. This area produces some of the world's best bread baking wheat because of its cold winters and hot summers. We have a close relationship with our farmers in Montana, which allows us to be able to tell exactly which farmer grew the wheat in each loaf of bread— even down to knowing exactly which specific field on the farm the wheat in each loaf came from. Learn more about where our wheat comes from here.

Our whole grain bread is a great choice for most diabetics because it is a nutrient dense carbohydrate choice. Please read the nutrition facts label and work with your Dietitian or Doctor to determine how much you can consume at a time.

Download a free guide from our Registered Dietitian and Licensed Nutritionist on the diabetes-carbohydrate connection, titled Managing your Diabetic Diet.

A positive energy balance, or taking in more calories than you burn, is the cause for weight gain, not certain types of food. This means that a surplus of calories from specific foods, such as carbohydrates or wheat, will not cause you to gain any more weight than excess calories from another type of food. Whole grains, including wheat, are actually related to achieving and maintaining healthy body weights!

We do not have the glycemic index for our specific breads at this time.

No. Just as babies under the age of one should not consume honey, they also should not consume any food containing honey. The spores in honey can survive a high temperature, which means they may remain present in baked products. Babies under a year of age haven't fully developed the good bacteria they need in their GI tract to fend off these spores so it is best to steer clear of foods containing any form of honey until the baby is over one year of age.

A mom who is healthy should have no problems breastfeeding if she consumes honey. This is because the bacteria in her gut is fully developed and can combat the spores that may be present in honey, which would prevent them from producing a toxin. This means no toxin or bacteria from the honey would make it to mommy's milk or cause harm to the baby.

No, we use filtered honey.

Most of our bakeries regularly use wheat, eggs, soy, milk, peanut, and tree nut products. Also, many of our bakeries use an egg wash on their breads. Contact your local Great Harvest to see what allergens may be in your products. Please keep in mind that since these products are used regularly within our bakeries and bakery cafes there is a high risk of cross contamination. When in doubt, assume the allergen is present in our products.

Some bakeries choose to use an egg wash as a traditional method of giving the bread a nice brown color and shine. It can also help prevent bread from drying out as it proofs.

Most likely, yes. Ask your local bakery or cafe to check their salt container label to see if their salt is iodized. If in doubt, assume it is iodized.

Although we currently do not offer sodium-free or low sodium bread products in most of our bakeries and cafes, the salt content in our bread is not unhealthy for most individuals when part of a balanced diet. Nutrition labels are a great tool to help you regulate how much sodium is being consumed and determine if and how our whole grain breads can fit into your diet. Take a look at the nutrition charts linked at the top of this page, and contact your local Great Harvest for the most accurate information.

Salt is an essential component of the bread making process. It is used for not only flavor but also for function. Salt actually inhibits yeast to control fermentation. If not enough salt is added, flavor and texture would be compromised.

No. Wheat and most plant foods contain phosphorus or phosphate. White breads will have lower phosphorus content than whole grains, making refined grains a better choice for those looking for lower phosphorus content.

We do have some bakeries and cafes that have a product line that is made with ingredients that naturally do not contain gluten like brown rice, tapioca, and buckwheat. But because we are a whole wheat bakery cafe, we don’t feel comfortable calling any of our products “gluten-free” because all of our products are at high risk of being cross contaminated with gluten.

We suggest you contact your local Great Harvest to find out what breads and products they are baking fresh each day.

No, these are all varieties of wheat and thus they are not gluten-free. Any wheat, barley, or rye varieties as well as oats (unless labeled gluten-free) will contain gluten.

Although we are not an organic bakery cafe, we are fortunate to have a very close relationship with each of our farmers. That relationship allows us to be able to tell exactly which farmer grew the wheat in each loaf of bread. Our farmers do not use chemical treatment after the wheat kernel forms on the plant, but they do apply a post-emergent herbicide and pesticide to the plant when it’s in the leaf stage. This is to ensure that our wheat gets the right nutrients and has a consistent level of quality that we need to make the level of products we desire.

In addition, we test our wheat for chemical residue. We started testing for our own education. We want to know what is going on as much as you do. At Great Harvest, the quality of our wheat and the nutritional value of our products is paramount. As we develop that database of knowledge, you can rest assured that we will act upon it. We will continue to post updates on our blog as we learn more.

We do have some Great Harvests that offer a limited organic product line-up. Contact your local Great Harvest to see what products they offer.

Not all of our products are vegetarian or vegan. We do have cheeses in some of our recipes, often include an egg wash on our breads, and use honey made by bees in many products. Ask your local bakery or bakery cafe if they use an egg wash or any other animal products in their baked goods to ensure you are getting a vegetarian/vegan item.

Most of our breads keep for about 7-10 days and we suggest you store them on the counter at room temperature, as refrigeration may disrupt the quality. Some products may need refrigeration due to food safety concerns.

We recommend not refrigerating the breads as it disrupts the quality. If you can't finish a loaf within its 7-10 day life span, you can double bag the bread and freeze it. It should keep its quality that way for up to 3 months. When you are ready to eat it, merely set it on the counter and allow it to thaw at room temperature. Avoid popping it in the oven or microwaving the bread as it may dry the product out.

We cannot legally use the "Weight Watchers" name in our literature. However, many of our breads (especially the whole grain varieties) work great in any healthy diet because they are low fat and offer fiber and nutrients.

All Great Harvest bakeries and cafes are individually owned and operated, and the owner is free to change recipes, choose ingredients and pick which products they have available. The specific product you're looking for is most likely a local specialty. We suggest giving them a call for their specific nutrition and ingredient information.

You can find their contact information here.