After mixing together yeast and soymilk mixture, add in vital wheat gluten flour and mix until everything is well-mixed.
Then add 1 to 2 cups whole-wheat flour (use regular whole-wheat flour if you can't find this) a little at a time until the dough is no longer sticky (add more flour if the dough's still sticky).
Continue kneading for another 10 minutes. You should have a pliable dough that looks slightly sticky but doesn't stick to the sides of the bowl or your hand.
Transfer the dough to an oiled bowl, turning once so the top of the dough is coated with oil.
Cover with a kitchen towel and allow it to rise in a warm place (like a cold oven with the pilot light on) for 1 to 1.5 hours, until doubled in volume.
Now punch down the dough, and put it back in the bowl to rise for another hour.
Lightly grease a cookie sheet or a 10-inch cast iron skillet or two standard (6-cup) loaf pans. Sprinkle with some cornmeal or coarse semolina (rava or sooji).
Now punch the dough down again. If you are going to bake in a cast-iron pan or on a baking sheet, shape the dough into a round boule, tucking the seams underneath, and place it in the pan or the sheet. You can also divide the dough into two and shape it into two smaller boules.
If you are baking in loaf pans, divide the dough into half. Shape each half into an oval, tucking the seams underneath. Place each oval into a loaf pan.
Sift some flour on top of the bread and cover loosely with a kitchen towel. Set aside to rise for 90 minutes.
Preheat the oven to 350 degrees.
Using a sharp knife or blade, score the top of the loaf or loaves. If you are baking a boule, you can cut in a cross-hatch pattern, as I did. If you are baking a loaf, make two long, parallel, slightly diagonal cuts in the top of each loaf.
Bake the bread for 60 minutes or until the bottom sounds hollow when tapped.
Cool on a rack for about 10 minutes, then remove the loaf from the pan and continue cooling on the rack. If you are using cast iron, be extremely careful and use mitts when removing the loaf because the iron gets very hot and doesn't cool down as fast as regular bakeware does.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.