Steve's high-protein, high-fiber, low-carb bread

Steve Bloch is an interesting guy on the Internet and I ran across this recipe after I came across his comparing the deficit reduction powers of the different parties.

Ingredients

• 4 cups water
• 1-4 Tbsp. honey, molasses, maple syrup, etc.  (Artificial sweetener won't work, but this is a tiny amount of sugar in 4 loaves of bread, and the yeast will eat most of it before you do anyway.)
• 1-2 packets dried yeast.  (I plan to try this with an ongoing yeast culture, but haven't done that experiment yet.)
• 6 eggs
• 1/4 to 1/2 cup vegetable oil (canola, grapeseed, corn, sunflower, or "light" olive)
• 2 cups soy powder (I use Fearn)
• 2 cups whole wheat flour (I use King Arthur)
• 2 Tbsp. salt or KCl.  (Do not reduce this; if you use less than 1 Tbsp. salt per cup of soy flour, it'll taste like sawdust.)
• 1/2 cup flaxseed or flaxseed meal
• 1/2 cup wheat germ
• optional: 1/2 cup buckwheat flour, or oat flour, or your favorite high-fiber flour
• 1/2 cup wheat bran
• optional: 1/4 to 1/2 cup whole wheat berries, whole oat berries or steel-cut oats. combined with an equal amount of water and microwaved on low power for a few minutes.
• 4-6 cups wheat gluten (I use Bob's Red Mill)

Directions

• Heat half of the water to a little above body temperature.
• Pour into large mixing bowl.
• Mix in honey and yeast with a wire whisk.
• Let sit for a few minutes while you crack eggs into a separate bowl.
• Once the yeast mixture has generated a thick "foam" on top of the liquid, add eggs, oil, and remaining water and mix with whisk.
• Mix in soy powder, salt, and whole wheat flour with whisk.
• Mix in flaxseed, wheat germ, wheat bran, and optional other flours with whisk.
• Switch utensils from whisk to wooden spoon; mix some more.
• Add optional whole grains.
• Add wheat gluten, a cup at a time, until you can't use the spoon any more.
• Switch utensils from wooden spoon to hands.
• Turn dough out onto board or counter floured with wheat gluten; knead 100 strokes, adding wheat gluten as necessary to keep it from sticking.
• Put dough back into bowl, put in a warm, moist place (or a warm place and use a plant mister), cover with a cloth, and let rise for two hours or so.
• Punch down the dough, turn out onto aforementioned board or counter, and knead another 50 strokes.
• Divide dough in fourths.
• Knead each fourth about 25 strokes, shape into loaves, and put into buttered or oiled loaf pans.
• (I often slash the tops with a sharp knife "to give it leave to rise".)
• Put loaf pans in aforementioned warm, moist place, cover with a cloth, and let rise for two hours or so.
• Heat oven to 350-400 Fahrenheit.
• (I often put a pan of hot water into the oven to keep the humidity up while the bread is baking.)
• optional: brush surface of loaves with water (for a thin, crisp crust), milk (for a softer, dark crust), egg yolk (for a golden crust), or egg white (for a crisp, dark crust).
• Bake for 30-40 minutes or until it looks and sounds done.
• Let cool on wire racks before ripping it open.