Scarsdale home-baked protein bread

1 cup warm water
1 tablespoon dry yeast
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cider vinegar
1/2 cup soy flour
1/4 cup gluten flour
11/2 cups whole wheat flour
Standard small bread pan (73/3 x35/8 x21/4 inches )
Pour water into mixing bowl, sprinkle dry yeast on water and let stan until it dissolves ( about 5 minutes )
Mix in salt, sugar, cider vinegar, Sift thoroughly then gradually add soy and gluten flours, then whole wheat flour.
Mix slowly until dough stiffens and does not stick to sides of bowl ( you may use a food proceessor, folowing machine directions, for this step )
Lightly flour a board, them roll out the dough feels smooth and elastic.
Coat bread pan with no-stick vegetables spray.
Shape the dough to fit, set into the pan, cover with dish towel and set in a warn place to rise to about the top of the bread pan,
Preheat oven to 325 .
Bake bread for about 1 hour or until well browned
Home-Baked bread is denser than commercial, so cut thin slices, then toasted, keep in refrigerator.