Gather 2 pounds of organic unbleached white flour and 2 pounds of organic whole wheat bread flour.
Combine the flours in a bowl.
Whisk the flours together so it's evenly distributed.
Add 6 cups of cold water to the flour mixture.
Use your hands to mix together the water and the flour. You're done when the water has been thoroughly absorbed.
Put half of the flour & water mixture into the bowl of an electric mixer. Using the dough hook attachment, mix on medium for 1 minute and 30 seconds. Alternatively, hand knead for 150 strokes.
The dough will be in a nice smooth ball when done.
Mix the second batch of dough.
Return all of the dough to a mixing bowl and cover with warm water. Let sit for 30 minutes. You can use this time to assemble the ingredients for the stock.
Gather your ingredients for the stockcelery, carrots, ginger, garlic, thyme, bay leaves onions, peppercorns and tamari.
Grab a very large (8 to 10 quart) stockpot. Add 1 pound of onions quartered
Add four cloves of garlic, halved.
Add two stalks of celery halved lengthwise.
Add three carrots halved lengthwise.
Add three sprigs of thyme.
Add eight pieces of quarter sized slices of ginger.
Add 2 bay leaves and 12 peppercorns.
Add 1 cup of tamari.
Add a gallon of water. You're done preparing the stock you'll be cooking the seitan in.
Remove the dough from the warm water bath. Place in a colander. The dough will be pretty sticky. As you can see, my wife struggled to get it out of the bowl!
Place the colander into the large, empty bowl. This is what it should look like.
Fill the bowl with cold water.
Knead the dough for 5 minutes.
Drain the water, and then fill it up again, with cold water. You are going to do 2 more rounds of kneading in cold water.
Round two of cold water kneading. You will notice that the water is becoming thick with bits of bran.
At this point, the dough mixture has reduced in size by about 50 percent.
Drain the water, and then fill it up again, with cold water. You are going to follow this by doing 1 more round of kneading in cold water.
Round three of cold water kneading. Knead the dough for 5 minutes.
Notice how much smaller the dough is now. The texture is much firmer then it was 15 minutes ago. It's also less sticky so much easier to work with.
Fill the bowl with hot water and knead the dough until the water becomes clear. This should take about 5 minutes.
Dump the liquid and rinse the dough in cold water for 5 minutes.
You're now left with the glutinous part of the wheat, the protein. All the starch and 90% of the bran has been washed away!
Divide the gluten into two equal size balls and then add them into the stockpot.
With the gluten added to the stockpot, simmer for two hours
After about an hour, it should look like this.
After about 2 hours of cooking the seitan is ready. Store it in the fridge in the stock you cooked it in. It will taste best if eaten within 3-4 days. Or, you can freeze it for up to 3 months.