This process involves “draining” this ball of dough until only the gluten is leftover. You may need to make this in batches.
This soaking period helps the gluten form in the dough.
The goal of this is to rinse everything but the gluten from the bread. This usually takes around 10 minutes to do. [4] X Research source
It helps to prop the sieve over a bowl, which will catch all the leftover water. This recipe will give you about 1 lb (0. 45 kg) of seitan. Generally, 12 oz (340 g) of whole wheat flour will produce 5 oz (142 g) of wheat gluten.
You can always break the dough apart with your hands, as well. Only use 1 lb (0. 45 kg) of the dough for this.
Nutritional, powdered yeast works well for this. The garlic helps add a little extra flavor to the dish.
Wetting your hands makes it easier to work with the dough. Kneading and resting the dough helps the gluten to activate and relax, which makes your seitan dough easier to work with. [11] X Research source
You can split the dough into 6-8 pieces, if you’d like. [13] X Research source
Tongs are a great way to transfer the gluten pieces while protecting yourself from hot water splashing back.
Let your seitan pieces simmer for at least 45 minutes. [19] X Research source
If you have any leftover seitan pieces, place them in a container submerged in leftover broth.
