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

How to Make Multigrain Wholegrain Bread

• Mix in a bowl yeast and warm water. Set aside about 5 minutes or until the yeast starts to froth.
• Mix in another bowl warm water, soymilk, sugar, salt, molasses and olive or canola oil.
• 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.
• Add buckwheat flour and rye flour and mix well.
• Oil a bowl and place the dough in it, turning it around once to ensure it is coated all over with oil.
• Set aside in a warm place to rise for an hour to 90 minutes.
• Remove the dough from the bowl, punch it down, shape.
• 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.
• If shaping into a round, single loaf, place on a cookie sheet lightly greased and sprinkled with cornmeal.
• 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.
• Remove the loaf to a rack and allow it to cool for at least 15 minutes before unmolding.
• Recipe courtesy: Holy Cow Vegan