Wednesday, December 23, 2009

Homemade Seitan with Red Fife Wheat - Part 1

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.
If you do not plan to cook the seitan the same day, store the gluten, covered with water in a bowl in the refrigerator. It may be refrigerated for at least 3 days or frozen indefinetly.

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