1970's Style Gluten Bread (Low Carb)

I was searching for a low carb bread recipe that doesn't require a bread machine and found this on http://www.lowcarbluxury.com. This is the original version, but I made some changes for mine (ground flax meal for wheat germ, 1/2 C whole wheat flour for 1/2 C vital wheat gluten flour for a less spongy texture, added some seeds), with good result.

• Ready In: 2 hrs 15 mins
• Serves: 32
• Yields: 32 slices

Ingredients

• 2  tablespoons active dry yeast
• 2  cups warm water (100 F)
• 1  teaspoon sugar (which will be consumed by the yeast)
• 3 1⁄2 cups vital wheat gluten flour
• 1⁄2 cup  soy flour
• 1⁄2 cup  oat flour
• 1⁄2 cup wheat germ
• 1⁄2 teaspoon salt
• 1  teaspoon Splenda sugar substitute

Directions

1. Measure water and sugar into mixing bowl. Add yeast and stir to dissolve.
2. Combine gluten, soy flour, oat flour, wheat germ, Splenda and salt. Add dry ingredients to yeast mixture and beat until smooth.
3. Turn dough onto floured board and knead thoroughly for 12-15 minutes. Shape into 2 loaves.
4. Place in buttered bread pans. Cover with clean dish towel or parchment paper; set in warm, draft-free place, and allow dough to rise until doubled (just 1 rising — do not 'punch down'!) - about 45 minutes to an hour.
5. Bake in preheated 375°F oven for 45 minutes. Remove from pans and cool.