My Mom's Whole Wheat Bread (Lizzie)

(Measurements for Bosch-- halve for Kitchenaid)
6 2/3 C hot water (too hot to keep finger in)
2/3 C honey
3 T yeast (SAF brand) (add when water in bowl is 100-105*)

2/3 C butter (or Canola oil)
2 C flour (omit)
1/2 C wheat gluten and/or 1/4 cup dough enhancer
2 T salt
2 C oat (or wheat) flour
14-16 C Freshly Milled Kamut or whole wheat flour (we use half hard red wheat and half hard white wheat)

Mix water, honey, yeast. Let proof. Add white flour, oat flour, gluten and half of the whole wheat flour. Mix. Add salt and butter/oil. Mix. Add the rest of the flour until it barely cleans the upper half of the bowl when mixer is running until it almost cleans out sides of bowl. Knead for 10 minutes in mixer. Dough should be smooth and elastic, but sticky. Let rest in bowl for 10-20 minutes. Set oven to 170 degrees. Let rise sufficiently!  Spray Pam on your hands and shape into 5 medium sized loaves. Put in oven and immediately turn OFF oven. Let rise (almost entirely) in oven for 22-30 minutes then turn oven to 350 degrees and cook 28-30 minutes. Immediately turn out onto cooling racks.

*The amount of whole wheat flour you use will just depend on how dry your wheat kernels are and how humid it is where you live. For example, here in California I add almost a full 2 cups LESS than my Mom does in Oregon because it is a lot drier here.
*May leave one loaf out for 9x13 pan.