In a large mixing bowl or the bowl of a stand mixer, sprinkle yeast over lukewarm water and allow to proof for 10 minutes.
Add all remaining ingredients. Stand mixer instructions: Mix with the paddle attachment on medium speed until everything comes together in a rough ball. By-hand instructions: Mix until ingredients are well-combined and there are no dry spots left in the bowl.
Stand mixer instructions: Switch to the dough hook attachment and knead 6-8 minutes on medium speed. By hand instructions: Turn dough out onto a lightly-floured surface and knead for 8-10 minutes, adding in a light dusting of flour as needed to keep the dough from sticking to your hands.
You will know you’re done kneading when the dough goes is smooth and bounces back when poked gently. Transfer to a lightly oiled bowl, cover and allow to rise in a warm spot until at least doubled in size (between 1-2 hours, depending on how warm your kitchen is).
Punch down dough and turn out onto a lightly oiled surfaced. Stretch into a rectangle about 8×11″ and then roll into a log. Pinch ends closed and transfer to a 9″ loaf pan, seam side down. Cover and allow to rise for an addition 30-45 minutes, until loaf has risen to about 1″ above the height of the pan.
Near the end of your rise time, preheat your oven to 350°F.
If you’d like your bread to have a glossy finish, you can brush it with a 2:1 mixture of soy milk and agave. (You can also brush with aquafaba if you happen to have some on hand.) Sprinkle with rolled oats as an optional decorative touch.
Bake for 35-40 minutes. The loaf should sound hollow when lifted from the pan and thumped on the bottom. If the bread appears to be browning too quickly, you can tent it with a sheet of aluminum foil.