Mix the yeast and the warm water in a large bowl or in the bowl of a stand mixer. In another bowl, mix the warm soymilk, water, oil, maple syrup, and salt.
Add the soymilk mixture to the yeast. Then add 1 cup vital wheat gluten flour and mix on low speed or by hand.
Add 1 to 1 ½ cups of the whole wheat flour and continue to knead, adding a more flour if needed, 2 tbsp at a time, until the dough is no longer sticky.
Continue kneading for another 10 minutes. You should have a really smooth, supple dough.
Transfer the dough to an oiled bowl, turning once so the top of the dough is coated with oil.
Cover with a kitchen towel and allow it to rise in a warm place for 1 to 1 ½ hours, until doubled in volume.
Now punch down the dough, and put it back in the bowl to rise for another hour.
Grease and flour two standard (6-cup) loaf pans. Now punch the dough down again and divide it into half. Shape each half into an oval, tucking the seams underneath.
Place each oval into a loaf pan, cover loosely with oiled plastic wrap, and set it aside to rise for about 90 minutes until the dough rises above the pan, forming a nice dome.
Preheat the oven to 450 degrees. Bake the loaves for 10 minutes, then turn the oven temperature down to 350 degrees and continue baking for another 30 minutes or until the bottom sounds hollow when tapped.
Cool on a rack for about 10 minutes, then remove the loaves from the pan and continue cooling.