Pour warm water into mixing bowl. Sprinkle dry yeast on water and let stand until it dissolves (about 5 minutes).
Mix in sugar, cider vinegar.
Sift soy and gluten flours thoroughly, then gradually add then whole wheat flour, and add the salt.
Mix slowly until
dough stiffens and does not stick to sides of bowl. (you can use a food processor).
Lightly flour a board then roll out the dough on it. Knead well (about 5 minutes) until dough feels smooth and elastic.
Coat bread pan (standard small bread pan 7 3/8" x 3 5/8" x 2 1/4") with
no-stick vegetable spray.
Shape the dough to fit, set it into the pan, cover with dish towel and set in a warm place to rise to about the top of
the bread pan (2 to 3 hours).
Preheat oven to 325 degrees. Bake bread for about 1 hour or until well browned.
Home-baked bread is denser than commercial so cut thin slices, then toast. Keep in refrigerator.
Cut One slice of protein bread into about 30 or more cubes.
Coat a small skillet with no-stick vegetable
spray and heat cubes over high flame, stirring until crispy and brown. Sprinkle with seasoned salt (or garlic salt if preferred).
These may be used as croutons, or crumbled to breadcrumbs to enhance salads or other foods in any meal where 1 slice protein
toast is indicated in the menu.