Whole Grain Gluten-Free Vegan Bread

In a mixing bowl combine the warmed soy milk and water. Add yeast, flax seeds, hemp seeds, and sugar. Stir the mixture briefly and let it stand at room temperature until creamy (approximately 10 minutes). This step will allow the yeast to proof and the flax seeds to expand. Add oil and vinegar.

Preheat oven at 200°F. Lightly spray a standard size loaf pan with oil.

In another mixing bowl, whisk together all the dry ingredients. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula until just combined. The bread dough should be very sticky at this point.

Scoop the bread dough into the prepared loaf pan. Press down on the dough with greased palms and then tap the loaf pan on the counter gently to ensure there are no gaps and air pockets in the batter. Spray the top of the dough with oil and cover the loaf pan with a piece of oiled plastic wrap.

Turn off the oven. Place the loaf pan into the oven and let the dough rise for 40 minutes. At the end of rise process, the dough should rise past the top of the pan.

Remove the plastic wrap. Keep the loaf pan on the middle rack in the oven while the oven is preheated to 350°F. Bake for 60 minutes. Remove from oven. Allow the bread to cool in the pan for 3 minutes until it can be easily removed from the pan. Cool completely on a wire cooling rack before slicing.