Ingredients

• 1 cup warm water (approximately at body temperature)
• 3- 4 cups whole wheat bread flour (or half whole wheat, half plain)
• 1 packet yeast
• 2 tbsp sugar, treacle, agave nectar, or other sweetner
• 2 tbsp vegetable oil
• 1/3 cup soy/rice milk
• 1/2 tsp salt
• 2 tbsp. dried herbs or 1/4 cup chopped fresh herbs (more or less to test)
• flour for kneading and polenta/cornmeal for sprinkling

Method

Lightly grease a loaf pan and sprinkle with polenta. Mix water, yeast and half of the sweetener in a small bowl until fully dissolved. I use my hands to make sure it's dissolved. Let sit for about 20 minutes or so while you prepare the rest of the ingredients. When you come back, it should be foamy on top. If it's not, get another packet of yeast and try again (either your yeast was dead, or your water was too hot).

Meanwhile, whisk the molasses, oil, soy/rice milk, and salt.  Add to half of the flour and the herbs. When the yeast mixture is foamy, add it to the flour mixture. Begin adding the rest of the flour, a 1/2 cup at a time. When it is dense enough to knead, dump it out onto a floured surface. Keep adding flour in 1/2 cup increments, kneading it after each addition. Keep kneading it and adding flour until it's no longer sticky. Knead it for 5 to 10 minutes at this point. It should be smooth and elastic.

Shape into one or two loaves (depending on the size of your pan). Cover pan with a towel and let rise in a warm place, free from draft, for an hour plus until it is double in size. Alternatively, you can actually let this rise overnight in the fridge.

Bake loaf at 180 C for 35-40 minutes or until it is golden brown on the outside, and a knife inserted in the centre comes out clean.