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| 1. | Mix (A) on low speed in stand mixer with mixer attachment. Add (B) and mix until combined. |
| 2. | Place dough hook on mixer, knead on low speed for 15-20 minutes, until dough pulls away from walls of bowl. Remove from mixer, cover with towel and let stand 15 minutes. Cut into 2 parts. |
| 3. | Place (C) in large pot, add dough and cover with water. Bring to boil, reduce heat to medium-low, and simmer for 90 minutes. Remove from heat. |
| 4. | Remove seitan from pot, place in container with water and a bit of soy sauce. Can be refrigerated for 1-2 days. |
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