Ingredients

Dry Ingredients:
• 2 cups vital wheat gluten flour
• 2 Tbsp granulated onion
• 2 Tbsp paprika
• 1 Tbsp whole fennel seed, (coarsely ground)
• 2 Tbsp whole caraway seed, (coarsely ground)
• 1 Tbsp salt
• 1 tsp ground cloves
• 1 tsp ground black pepper

Wet Ingredients:
• 1 cup broth
• ½ cup olive oil
• 2 Tbsp molasses
• 1 Tbsp vinegar

Instructions

• Before mixing your ingredients, get the steamer ready and bring water to a full boil.
• In the big Bosch bowl, mix dry ingredients
• Add the wet ingredients and mix to make a dough.
• Knead for 4 minutes on #2.
• Tear off a large sheet of parchment paper. Shape the dough into one large log and wrap like a tootsie roll. Try to make it as thick as possible. Wrap this log in aluminum foil.
• Steam for 60 minutes.
• Preheat oven to 350 degrees. Place the wrapped log on a baking sheet and bake for 30 – 45 minutes. The seitan will swell and press against the foil.
• Cool and slice as needed.
• (Hint: If you want a firmer seitan, use more wheat gluten flour.)