Wheat bread

I made a vegan version of the split pan from Bread - the breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter. The split pan is a basic white loaf recipe. I added whole wheat flour, ground flax and wheat gluten. I also used soy milk and dry yeast. Here is my version of the recipe.

3 cups unbleached white flour
2 cups whole wheat flour
1 tablespoon wheat gluten
3 tablespoons ground flax
2 teaspoons salt
1/4 ounce envelope dried yeast
1 3/4 cups warm water
4 tablespoons warm soy milk

Add the yeast to the warm water. Add the salt, ground flax, flour and wheat gluten to a bowl. Make a well in the center and add in the water and yeast along soy milk. Cover the liquid with the flour mixture and let it sit for twenty minutes until bubbles appear. Mix to form a dough. Knead the dough for ten to fifteen minutes until smooth and elastic.

Let the dough rise in a warm place for an hour or two until it doubles in size. Spread a little olive oil on the top of the dough and cover it with a cotton cloth. After the first rise, knead the dough for a few minutes and then shape it into a round loaf. Place the loaf on bakers peel with a bit of cornmeal on the bottom. Cover with a cotton cloth and let the loaf rise for about a half an hour. Make four slashes on the top of the loaf, dust with a little flour and let it rise for an additional fifteen minutes.

Turn the oven to 450 F and put the loaf on a baking stone in the oven. Bake for fifteen minutes. Turn the oven down to 400 F and bake for an additional 20-25 minutes or until the loaf is done.