In a medium bowl, combine water, olive oil, agave, and maple extract.

In a large bowl, combine bread flour, whole wheat flour, rye flour, spelt flour, wheat germ, vital wheat gluten, soymilk powder (if using), salt, and yeast.

Stir wet ingredients into dry ingredients.

Transfer dough to a lightly floured surface.

Knead for 8-10 minutes until smooth and pliable.

Add flour as needed if dough is too wet.

Shape dough into a ball.

Lightly coat a large bowl with canola oil.

Turn dough to coat, cover, and let rise for 90 minutes, until doubled.

Lightly coat an 8×4 inch loaf pan with nonstick spray.

Punch down the dough.

Press dough into the prepared pan.

Loosely cover with plastic wrap.

Let rise for 60 minutes.

Preheat oven to 375°F (190°C).

Remove plastic wrap.

Bake for 30-35 minutes until hollow-sounding when tapped.

Let cool on a wire rack.