- 6
Ingredients
- 7 cups unbleached bread flour
- 3 cups whole-wheat bread flour
- 4 1/2 cups water
- 1 1/2 teaspoons sea salt
- 8 cups vegetable stock or water
- 1/4 cup tamari
- 1 piece of kombu
- 1 piece of wakame
Preparation
Step 1
1. Put the flours in a bowl. Mix the water and salt together and add to the flour. Stir until the mixture forms a ball of dough. When you have a nice ball, cover with water and let stand for 1 hour.
2. Pour off the water and rinse the dough under cold running water until the water is almost clear. Divide the dough into 2 balls.
3. Put the stock in a large soup pot and bring to a boil. Add the tamari, kombu and wakame and decrease the heat. Add the balls of dough and simmer, uncovered, for 2 hours, until they are firm and slice easily.
4. Drain the stock from the pot, reserving the stock if not using the seitan right away. Transfer the seitan to a bowl, add enough cold water to cover, and let sit for about 10 minutes.
5. Drain and slice the seitan into 1/2-inch-thick cutlets.
6. If not using the seitan at this point, store it (sliced or unsliced) in 4 cups of the reserved stock, covered, in the refrigerator for up to 1 month. Alternatively, the cutlets can be frozen (without the stock) for up to 3 months.