Mix oil, brown sugar, salt and hot water in a stand mixer for about a minute.

Add the six cups whole wheat flour and mix for 1-2 minutes. Add the yeast and mix one minute.

Add the dry yeast and mix one minute. If you want to use the dough enhancer and wheat gluten, add that in. You don't have to put these two ingredients in, but I usually do because I do feel like it improves the texture/consistency of the bread.

Add the six cups of white flour and mix for 2-3 more minutes. If the dough is still too sticky, add another 1/2-1 cup white flour. Mix for a couple more minutes to check the consistency. The dough should be slightly sticky but shouldn't continue to sticky to the sides of the bowl. If the sides of the bowl are clean, you probably have enough flour. The dough should feel slightly stick to the touch, but shouldn't stick to your finger. Continue to mix for another 5-6 minutes.

Place the dough in a large, greased bowl and then cover with a clean kitchen towel. Let rise until double, usually about an hour. Divide the dough into 4 equal parts. Shape into 4 loaves and place in greased (9"X5") bread pans. Let the bread rise again. You want the dough to be filling the pans but not rise too far above the pan, or it will get too big when you bake it!

Place the pans in an oven that has been preheated to 425°. Bake for 10 minutes and then turn heat down to 350°. Bake for about 15-20 minutes or until bread is nicely browned on top. (You can test the bread to see if it is done by using a meat thermometer - the internal temperature of the bread should be 200°.) Brush the tops with butter and let the loaves cool in the pan for about 5-10 minutes before removing from the pans. Let the bread completely cool before bagging.

If preferred, you can place in the freezer to use later. Bread should be good in the freezer for 1-2 months. Thaw at room temperature.