Mix the yeast with the water and let stand five minutes until the yeast blooms.
Stir in 2 tablespoons of olive oil, soy milk, 2 cups of whole wheat flour, vital wheat gluten and psyllium husk. Mix with the dough hook attachment on a stand mixer or by hand. Add more flour as needed until a firm dough forms.
Add the remaining oil and continue kneading at least 10 more minutes. The dough won't look smooth or silky, but if you knead it for long enough your bread will be a success.
After 10 minutes of kneading form a ball with the dough as best as you can and place it in an oiled bowl, coating the top of the dough with a thin layer of oil as well to keep it from drying further.
Cover and let stand in a warm place for 45 minutes or until the dough has doubled.
Oil two loaf pans. Once the dough has doubled, knead it slightly and then divide into two.
Form each portion into a ball as best as you can, then roll it out to a square or circle of about seven inches.
Next begin rolling the dough as you would a jelly roll. Roll it as tightly as you can without deflating the dough too much. Press in the seams tightly and tuck the ends under. Place the cylinder of dough into the oiled loaf pan. Repeat with the second portion of dough. You can brush some water on the tops of the loaves and sprinkle sesame seeds, poppy seeds, pumpkin seeds or sunflower seeds on them at this point.
Cover both loaves loosely and place in a warm spot for 45 minutes to an hour or until the dough has risen and nicely domed.
About half hour before the bread has finished rising preheat the oven to 450 degrees Fahrenheit/235 degrees Celsius.
Place the loaves in the oven and bake 10 minutes, then turn down the heat to 350 degrees F/180 degrees C and continue baking another 30 minutes.
Remove the baked loaves to a rack. After 10 minutes or when the pans are cool enough to handle remove the loaves from the pans and continue cooling on the rack. The loaves should pop out pretty easily but if you have trouble getting them out run a knife along the edges to dislodge them from the pans.
Slice and eat after the loaves are thoroughly cooled.