I got a couple of questions about the whole wheat bread recipe that I've had really good success with. Its a variation on the 100% whole wheat bread recipe from The Cornell Bread Book. The recipes in that book are easily veganized. The main change needed is the omission of dry milk and subbing in either soy powder or soy flower.
I use an old fashioned bread bucket to mix my bread but I don't see why this wouldn't work with other mixers. The batter is loose enough that hand mixing with a spoon wouldn't be impossible if you chose to go that route.
Place 3 cups warm water and 1 cup of raisins in a blender and puree until the raisins are just little pieces. Pour into mixing bowl and add:
2 pkgs dry yeast (this equals 4 1/2 tsp of dry yeast if you buy it in bulk)
2 Tbs. blackstrap molasses
2 Tbs. canola oil
1 Tbs. salt
4 Tbs. flaxseed meal
Let stand until little eruptions begin to form as the yeast becomes active. When the entire surface has "erupted" add the following:
1 1/4 cup soy flour
5 cups whole wheat flour
Mix until well blended. Let rise until dough has doubled, about an hour. Turn onto board and shape into three loaves. Place in oiled bread pan. Let rise until dough doubles and bake at 400 degrees for 15 minutes. Lower oven to 350 degrees and continue baking for 45 minutes. Cool on rack.