Pumpernickel Rye

Combine yeast with water and set aside.
Heat almond milk over medium heat.
Mix oil (I like to use rapeseed), caraway, lemon peel, salt, molasses, warm milk, and yeast mixture in a large bowl.
Add rye flour and about 1 1/2 cups of whole wheat to the wet ingredients and stir with a wooden spoon. At this point, it should still be somewhat sticky, so don't worry. Stir in wheat germ, bran, and gluten.
Flour your hands with some of the remaining wheat flour and knead in the rest in small amounts. I don't usually use all of the 2 cups, but I tend not to measure.
When the dough no longer feels sticky, roll into a ball and cover with a towel. Let it rise in a warm place for about 2 hours.
After the first rising, split the dough and knead again. Shape into loaves and let rise again on a baking sheet or in a bread pan, covered. It doesn't have to rise quite as long this time. I usually let it sit for about an hour.
Preheat oven to 375. Brush the loaves with oil for a crispy crust and bake for 50 minutes.
This bread is super high protein! I like to eat thick slices of it with soup or dipped in olive oil.
Enjoy!