Ingredients:

• 4 tsp – active dry
• 1/4 cup warm water 1 cup – warm water
• 1 cup – warm soymilk
• 1 tbsp – Sugar
• 2 tsp – salt
• 1/4 cup – Molasses
• (optional)
• 2 tbsp – Olive or Canola Oil
• 1 cup – whole-wheat flour
• 1 cup – vital Wheat gluten flour
• Add:
• 1 cup – Buckwheat flour
• 1 cup – rye flour

Method:

1. Mix in a bowl yeast and warm water. Set aside about 5 minutes or until the yeast starts to froth.
2. Mix in another bowl warm water, soymilk, sugar, salt, molasses and olive or canola oil.
3. Add the soymilk mixture to the yeast. Then add whole-wheat flour, vital wheat gluten flour and mix by hand or in a stand mixer until combined.
4. Add buckwheat flour and rye flour and mix well.
5. Oil a bowl and place the dough in it, turning it around once to ensure it is coated all over with oil.
6. Set aside in a warm place to rise for an hour to 90 minutes.
7. Remove the dough from the bowl, punch it down, shape.
8. If you’d like to make it in loaf pans, divide the dough into two halves, tuck the edges under for a smooth top and place in oiled loaf pans coated with some cornmeal.
9. If shaping into a round, single loaf, place on a cookie sheet lightly greased and sprinkled with cornmeal.
10. Bake in a preheated 450-degree oven for 10 minutes. Then turn down the heat to 350 degrees and continue baking for 35 more minutes.
11. Remove the loaf to a rack and allow it to cool for at least 15 minutes before unmolding.
12. Recipe courtesy: Holy Cow Vegan