homemade Seitan ~ steps 1 - 5

for the gluten :
2 pounds unbleached flour
2 pounds whole wheat flour
4 - 5 cups cold water, or enough
to form a firm dough

1) to make the gluten, in a large bowl combine flours and the water and form into a firm ball, adding water if needed.
transfer to counter and knead for 15 minutes, until elastic and springs back when pulled.
2) put the dough in a mixing bowl and cover with warm water. let rest for 30 minutes so that the gluten can relax. if it is not allowed, the gluten will not seperate from the starch, bran & germ.

for the stock:
2 1/2 pounds carrots, halved
1 pound onion, quartered
2 celery ribs, leaves, halved
1 1/2 cups tamari
4 garlic cloves, halved
about 8 inches of ginger, cut into 1 inch rounds
12 whole peppercorns\2 sprigs fresh thyme
2 bay leaves

3) in a huge stock pot over high heat, combine 4 quarts of water & stock ingredients...bring to a boil, then reduce heat and simmer as you prepare the seitan

4) meanwhile, place the dough in a large colander inside a mixing bowl or sink that is plugged & fill with cold water. wash the dough in the water for 5 minutes, squishing, pulling and squeezing with your hands. then wash it in warm water for another 5 minutes, doing the same thing. as you drain the water you will see all the bran left in the bottom ~ see Daphne enjoying wheat bran!