Raisin Walnut Molasses and Oat Bread

I know the title is a mouthful, but the bread was delicious.  Moist and sweet, we loved it as a breakfast bread and made it into pb&h sandwiches, too.

Grind 10 c. wheat grains into flour.  Freeze any leftover flour after making bread.

1/4 c. gluten
1 Tab. dough enhancer
3 Tab. instant yeast
1 Tab. salt
2 c. rolled oats
5 c. warm water
1/3 c. oil
1/3 c. molasses
1/3 c. honey
2 c. raisins

In Bosch bowl (equipped with dough hook), combine gluten, dough enhancer, yeast, salt, oats, and wheat flour enough to fill bowl halfway up.  Whisk together water, oil, molasses and honey.  Add wet ingredients and raisins to Bosch bowl and mix.  Continue mixing on speed 2 while you add more wheat flour until dough pulls away from sides of bowl.  Knead on speed 1 for 5 minutes.  With well oiled hands and counter, form dough into loaves in log shape.  Drop into well oiled bread pans.  I made 8 small and 2 large loaves.  Cover with towel and let rise until doubled (about 30 min.)  While rising, preheat oven to 375*.  When dough has risen, lower heat to 350* and bake bread 20-30 minutes (until medium brown on top).  Remove from pans and cool on rack.