Instructions

1. 1
   In a small bowl stir the yeast in ½ cup warm water, and add a pinch of unrefined sugar. Let the yeast activate for 10 minutes.
2. 2
   To a large mixing bowl add the other ½ cup water, milk, unrefined sugar, melted vegan margarine, salt, tofu, and whole wheat flour. Stir with wooden spoon until creamy.
3. 3
   Add the yeast mixture, which should be foamy by now, and the walnuts.
4. 4
   Add in the unbleached wheat flour a little at a time. Stir until the dough is too thick for the spoon, then put the dough on a lightly-floured cutting board or counter top and mix by hand. When all the flour is added, knead dough for around 5–7 minutes.
5. 5
   Cover dough with a towel and let rise for around 1–1.5 hours. Dough should double in size.
6. 6
   Knock the dough down once then place 2 equal portions of the dough into 2 greased loaf pans. Let rise about 45 minutes.
7. 7
   Brush tops of loaves with melted margarine (keeps them from drying out) and dust with cinnamon, uncooked oatmeal, or white flour (aesthetics).
8. 8
   Bake in oven preheated to 375°F for around 35 minutes. When done, loaves will sound hollow when tapped.
9. 9
   Let cool, then unmold.