Measure out flours by spooning into cup with tablespoon. Add yeast and mix well. Warm milk to 105 to 114 F stir in Agave, Smart Balance, salt until dissolved. Add milk mixture to flour mixture and mix until items are blended well. Dump out and knead for 5 to 10 minutes until smooth and elastic. Transfer to well oiled bowl and cover with plastic wrap and let rise in warm area until double in size. Knead dough briefly and return to bowl for second rise about 1 hour. Grease two 8 1/2 x 4 1/2 inch loaf pans. Punch down dough,divide in half and form into 2 loaves. Place seam side down in pans. Cover loosely with oiled plastic wrap and let rise until loaves crest above the pan making a nice dome, about 1 hour.
Preheat oven to 450 F. Bake the loaves for 10 min. Reduce the heat to 350 and bake until the bottom of the loaves sound hollow when tapped, about 30 minutes more. Remove from oven and let cool before slicing.
