Here is what you will need to make 4 large loaves:
- 6 cups whey
- 16 cups whole wheat flour, hard wheat that was freshly ground
- 1 cup gluten flour
- 1/2 cup honey
- 2/3 cup oil
- 2 Tablespoons salt
- 1 Tablespoon plus 1 teaspoon yeast
To start the preferment the night before you make the bread, mix together the whey, 8 cups of the whole wheat flour and 1 teaspoon of the yeast. Let sit over night, covered, at room temperature.
In the morning (or whenever you have time to get around to it), mix in the honey, oil, and salt. Now knead in the gluten flour and as much of the whole wheat flour as you need to make a nice dough that springs back when poked in. (With this much dough I knead half in my mixer, take the first batch out and proceed to knead the second batch.)
Place the dough in an oiled bowl. Cover and let rise in an oven that was preheated to 170 degrees Fahrenheit, but then is turned off and the oven light is turned on at the point the dough is inserted to rise.
When risen, punch the dough down and form into 4 loaves and place them in oiled bread pans to rise.
Again put them into an oven that was preheated to 170 degrees Fahrenheit, but then is turned off and the oven light is turned on at the point the dough is inserted to rise.
Remove the risen bread when it has doubled (this batch was left to rise a bit too long so they started to deflate, but they still cooked up fine), and then preheat the oven to 350 degrees Fahrenheit.
Bake the loaves for 45 minutes, on average, and then remove and brush with butter.