2 c blood warm water (hot water at high altitude)
6 c flour, 4 whole wheat and 2 unbleached (work your way up in w/w flour or other flours when you know what works best)
1 T live yeast, NOT rapid rise
1 T of a sugar, brown rice syrup or something else vegan.

Put the water, the yeast, the "sugar" and 1 c white flour in a bowl and whisk it with a whisk.  Whisk the bejeebers out of it.  Let it sit until the yeast "proofs" and you have a bubbly foamy mess, about 10 to 15 minutes, no more.

Add the flour by cups full, one at a time.  Stir the flour in with a strong wooden spoon.  When it becomes to stiff to stir, use your hands.  You want the dough to be stiff, but soft.

Now, no matter the other flours you use, ALWAYS knead your bread with white flour and as little of it as you can get by with.  I don't know why, but kneading with whole wheat will make the bread too dry and tough.

Let rise in the bowl until doubled, punch down and put in your greased bread pans and allow to come up in the pan, but not necessarily double.  If you live at altitude, the stuff is going to overrise and fall apart if you let it double again before baking.  I don't know about lower altitudes.  I personally bake in tall juice cans because I have to bake 10 loaves at least twice a week to feed the crew.  More cans than pans fit in the oven.  Also, cans compress the loaf on every side except the top and the bread has a better texture to it.

A word here about greasing your bread pans.  Oil isn't as good as something like Crisco.  I am not sure that Crisco has another legitimate use, other than bread pans.  There is a slightly healthier vegan alternative out there and I have it, but the wrapper is gone and I can't give you a name brand.  I don't wash my bread cans, I only wipe them out.  They are so well seasoned now that it takes very little Crisco-like stuff to make the bread slip out.

I have monkeyed with this recipe over time.  As long as you have 6 cups of flour, you are fine, whatever the flour.  If you want to add soy flour to make it high protein, don't add more than about 1/2 cup because it has a harsh flavor in bread, a rather rancid beany taste.  I have sweetened it quite a bit more and made whole wheat cinnamon rolls.  I have added herbs and garlic to it and kneaded that in.  You can add oil, but I don't.  I have added up to 1/2 cup of blended silken tofu and a little more flour.  I have put in cinnamon and raisins for raisin bread.  You can add leftover mashed potato and make potato bread.  Have fun.

Another word here about flour.  I shy away from the prepackaged flours at the health food store and I would not buy it at the grocery store.  Whole wheat flour stored at room temperature quickly "browns" or oxidizes.  Here in Denver, we have a health food store where they refrigerate their flours, all flours, and they are very fresh, so the bread is wonderful.  I would also suggest avoiding flours labeled "hard winter wheat" because this makes poor quality bread (it makes the best seitan, however).  The best white flour for bread baking is Hungarian High Altitude unbleached, no matter where you live.  So-called bread flours can have other things in them and I don't like them in bread.

One last thing...knead your bread past the point you think you need to.  Whole wheat takes extra kneading,  nearly twice as long as white dough, but it is so much better for you.  Count the kneading towards your weekly excise!