Mix together the yeast, water and saffron and let stand about 10 minutes. Make sure the yeast has started multiplying, or flowering, before you move on with the recipe.

Add the all-purpose flour and one cup of the whole-wheat flour, vital wheat gluten, soymilk, oil, sugar, salt, and flaxmeal mixture, and knead by hand or in a stand mixer until well-incorporated. Add the remaining whole-wheat flour slowly, until you have added enough to make a smooth dough. (I needed two and a half cups of flour altogether)

Continue to knead another 10-12 minutes until you have a smooth dough.

Place in an oiled bowl, cover with a kitchen towel, and let it rise for two hours until doubled.

Now turn the dough onto your work surface and punch it down. Cover and let it stand for about 10 minutes.

Divide the dough into 12 pieces and roll them into balls or rectangular loaves.

Place in an oiled 9 X 12-inch baking sheet, close but not touching each other. Cover the baking dish and let the rolls rise for another two hours.

Brush the tops of the rolls with a mixture of 1 teaspoon soymilk + 1 teaspoon oil for some added gloss. Sprinkle some sugar on top.

Preheat an oven to 370 degrees. Bake the breads for about 20-22 minutes until the tops are all richly golden.

Cool for at least 10 minutes on a rack before you pull the rolls apart and eat 'em!