Whole Wheat Bread (Vegan)

Instructions

Stir the yeast into half of the warm water in a small bowl and add the pinch of sugar. Leave it for 10 minutes so the yeast can activate.

In a large mixing bowl, combine the remaining warm water with the soy milk, the packed sugar, the melted vegan margarine, the salt, the mashed tofu and the whole-wheat flour. Stir with a wooden spoon until the mixture looks creamy.

Add the yeast mixture, which should be foamy by now, along with the walnuts if you are using them.

Stir in the white flour a little at a time. When the dough becomes too thick for the spoon, turn it out onto a lightly floured board or counter and work in the rest by hand. Once all the flour is in, knead for 5 to 7 minutes.

Cover the dough with a towel and let it rise for 1 to 1.5 hours, until it has doubled in size.

Punch the dough down once, divide it into two equal portions and put each into a greased loaf pan. Let the loaves rise for about 45 minutes.

Brush the tops with melted margarine to keep them from drying out. For looks, dust them with cinnamon, uncooked oatmeal or white flour.

Bake in an oven preheated to 375°F for about 35 minutes. The loaves are done when they sound hollow if you tap them.

Let the loaves cool, then turn them out of the pans.