How to make seitan, short for” Shepherd’s bread,” is very easy once you learn the method. This step by step tutorial will reveal how to make seitan using vital wheat flour and some other inexpensive staples! Plus: an easy to follow recipe for homemade seared seitan with three taste variations. During early blogging days, several bloggers shared a simple yet tasty recipe for seared seitan. This recipe was shared so many times that the original blogger, who has been online for over a decade, got tired of waiting for the recipe to be updated.
Many people are confused as to which type of flour is best for making seitan. Flour is fine, but it will not rise properly when coupled with other ingredients. For example, some people prefer working with bread flour. Bread flour does not rise, so it is not a good choice. When working with flour, make sure that you mix all the dry ingredients together first, then wet the flour and mix it into the water.
To make seitan that has a nice, rich texture, use cooking flour to make it rise and the liquid. The resulting mixture will have a chewier texture than uncooked meat. For best results, use whole wheat flour for this task. Whole wheat flour will give you a nice thick texture that is better for searing.
Once your dough is made, you will want to get rolling. Using a pastry board is the easiest way to go. Just make a large, smooth surface and coat it with vegetable oil. Coat the surface of your pastry board with salt, so that your suntan does not stick to the board. Roll the dough very lightly, about two inches from the tip of the dough. If the rollers come into contact with any grease on the dough, they will stick to the dough.
How to make seitan: After your dough is made smooth and fluffy, remove it from the refrigerator and allow it to rise for about an hour. While it is rising, mix the yeast and water in a large bowl, and add about a cup of flour. Let the mixture rest for about five minutes until the yeast begins to rise.
How to make seitan: Turn out the dough on a floured board. Use your hands to turn the dough over so that it is fully even. Once the dough has been turned out, it should be fairly smooth. Place it onto a floured board and turn it over once more, smoothing the top edge. It is now ready to begin its journey to the oven.
How to make seared tofu: Using a slotted fork, place a forkful of nutritional yeast into the center of a piece of white bread. You can either bake the whole thing or dip the bread into marinara sauce and transfer it to the baking pan, cutting the fork into wedges. How to make seared tofu can vary depending on your taste and the texture of the bread. If you find that it tastes more like the texture of soft cheeses, then by all means do that.
How to make seitan: Remove your seared tofu from the refrigerator and place it in a large nonstick frying pan. Bring the temperature up to about 350 degrees. The seared tofu will cook quickly because of its proximity to the heat source. Once done, remove it from the pan and place on a plate covered with aluminum foil. Allow it to sit for about ten minutes so that the flavors have time to meld properly.
