Batch Loaves

From what the internet tells me, this is a traditional Scottish/Irish way of baking bread. The point is that the loaves all touch on the sides when baked, so the crust doesn't form on the large sides of the bread (except, presumably, the bread on the ends). I just came up with a basic bread recipe, and I figure the more important point of it is how it's baked.

6 cups warm water
3 Tbls. Yeast
3 Tbls. salt
12-14 cups whole wheat flour or white wheat flour

You probably should do this in two large bowls, unless you have a really huge bowl.

Stir together the flour, yeast and salt. Stir in the water. Knead for a few minutes, adding more water or flour if necessary, to make the dough soft, but not sticky. Cover the outside of the dough with water, place in bowls, cover, and let rise for about 2-3 hours.

Separate and shape into 3 or 4 loaves, coating the outside of the loaves with flour. Oil the inside of a 9x13 cake pan, or similar large pan. Place the loaves side by side in the pan, oil the tops, and let rise again for 1-2 hours. They should be touching along the sides.

Preheat the oven to 350. Cut some slashes in the tops of the loaves. Place a container of water in the bottom of the oven. Bake the bread for 40-50 minutes, or until golden brown on the top. Let cool in the pan, then pull the loaves apart.