Large BOSCHE Batch Wheat Bread (6 loaves)

THIS IS MY REGULAR BATCH I DO EVERY SINGLE WEEK
(I just freeze the extra loaves we don't eat fresh)

6 WHOLE WHEAT REGULAR LOAVES:

7 ½ c. warm water

½ c. powdered milk
½ c. wheat gluten 

*¾ c. oil 

¾ c. honey

8 c. wheat flour

2 ½ T. yeast

2 ½ T. salt

7 c. wheat flour
*(I tried omitting the oil & it was so chewy, yet collapsed in height when cooked)

6 MOSTLY WHEAT LOAVES:
(if i don't have gluten)
7 c. warm water
½ c. powdered milk
2/3 c. sugar
2/3 c. canola oil
3 c. white flour
2 T. + 1 t. yeast
2 T. +1 t. salt
12 c. wheat flour

DIRECTIONS:

1. Beat all ingredients except the last 7 cups of wheat flour

2. Knead in the last flour for 7 minutes.

3. Grease hands, counter, and 6 pans. 

4. Shape into 6 loaves and place in pans.

5. Cover with towel and allow to rise 45-60 min

(until 1 inch above pan tops)

6. Bake at 350* for 30-35 minutes or just until golden brown on top.
(Bake a couple of minutes less if using white flour in the mostly wheat bread recipe
or if omitting the oil in wheat recipe)

7. Remove from pans with a spatula and cool on racks.

8. Can serve with honey butter. (This makes great sandwhich bread)
9. Freeze extra loaves for later use.

Honey Butter:

¼ c. coconut oil or butter

¼ c. honey or powdered sugar

1/8 t. salt (omit if using butter)

(1/8 t. cinnamon if powdered sugar)

6 SMALLER LOAVES: (1 lb tin disposable pans)
6 c. water
6 T. powdered milk
6 T. wheat gluten (or 3/4 c. white flour)
2/3 c. oil
2/3 c. honey
8 c. wheat flour
2 T.  yeast
2 T. salt
4 c. wheat flour