Mix the yeast, coconut sugar, and hot water in a large bowl. Stir briefly and let sit for 5 minutes to activate the yeast and form a thick foam.
After the foam has formed, mix in the soy milk, maple syrup, and oil, stirring gently until well combined.
Next, add the salt and flour, one cup at a time, and stir well with each cup. Knead it with your hands for at least 10 minutes when it’s at about 6 cups, and if the dough is still sticky instead of smooth and elastic, add some more flour. To knead, use the heel of your hand to push the dough away from you, then fold it back over itself, turn it a quarter turn, and repeat.
When the dough isn’t sticky anymore, form it into a ball, put it in an oiled bowl, cover with a tea towel, and let it rise for 1 hour in a warm place, until it has doubled in size.
After it has risen, punch the dough down, knead for another 2 minutes and divide into two oiled bread pans. Cover the pans with a tea towel and let them rise in a warm place for about 45 minutes until they have doubled again.
Bake at 350F for about 40 minutes until the loaves are nice and brown. I like to use a thermometer to check that the internal temperature of the bread has reached 190-200F – this means it’s done.
Cool on a wire rack and enjoy any way you would eat a good loaf of fresh bread. After it's cool, you can slice and freeze it for future sandwich festivities!