Seitan is quite simple to make. I decided today, to try fresh ground Red Fife Wheat, grown at the WholeCircleFarm . I used my grain mill for milling, sifted the flour and freeze the 120 g sifted Red FiFe Bran. You can use whole-wheat bread flour or spelt flour instead the Red Fife.
880 g whole-wheat bread flour ( sifted or not)
880 g cold water
- Mix flour and water on speed 5 for 1 minute and knead on intervall setting for 20 minutes
- Turn into a bowl and cover the dough with cold water and let sit for at least 30 minutes
- Set the bowl in your sink and knead the dough this time with your hands slowly and carefully in the water until the water becomes thick and white . Pour off the liquid.
- Cover he dough with water and knead again. After about 6 rinses only the gluten (around 370 grams) will remain and the water will be almost clear.