Preheat oven to 325°.
In a small bowl, mix together dry ingredients, wheat gluten through allspice.
In a medium bowl, mix together remaining ingredients.
Combine the wet and dry mixtures together until well-blended, and knead the mixture for few minutes to condition the gluten.
Shape dough into a 9-10″ log and roll tightly (double-roll, if you have to!) in aluminum foil, twisting the ends to seal.
Bake for 1 hour and 15 minutes, rotating once.
Let cool fully; slice, and serve.