For the Wet Mix, in a blender, blend all the ingredients until very smooth. (FOR SOY-FREE VERSION, you do not need to blend the beans with the other Wet Mix ingredients. Simply add the soft beans to the Dry Mix ingredients and Wet Mix ingredients in the mixer bowl and knead as instructed below. The two kneadings will mash and mix the beans into the dough so that you'll never know they are there!)
Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle-two kneads with a long rest in between-use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Basting Broth during this time and have it ready. Then knead it for 10 more minutes.
(NOTE: You can knead by hand, too, but it's tougher than bread dough. You may want to let the seitan dough sit for a while to soak up the liquid more thoroughly before you starting hand-kneading.) KNEADING IS IMPORTANT TO THE TEXTURE OF THIS SEITAN, NO MATTER WHICH COOKING METHOD YOU CHOOSE!
The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. NOTE: I like to line the pan with cooking parchment to avoid sticking and tearing, and make the loaves easier to turn, by whichever method you choose to cook them.
Now, after kneading, choose your cooking method:
COOKING METHOD #1.-- My favorite because it’s faster and less trouble!
Flatten the dough out into a long piece. Form the dough into one large loaf. Place into a 2 qt to 2 1/2 qt. oval greased clay cooker or claypot (see this blog post ) that has been soaked for 15 minutes in cold water (bottom and cover), and lined with cooking parchment. DO NOT PREHEAT OVEN. Pour the Basting Broth over the roast, and cover. Place in oven and turn to 325 degrees. F. Bake for 3 and 1/2 hours, turning the roast over twice. I usually turn it once after 1 1/2 hours, and once again after 1 more hour. If there is a lot of Basting Broth left in the cooker, you may have to cook longer to let it absorb.
ALTERNATIVE BAKEWARE FOR COOKING METHOD #1: If you don't have a clay cooker, you can use an ordinary covered oval metal roaster or covered oval glazed ceramic casserole. PREHEAT THE OVEN FIRST WITH THIS TYPE OF PAN. IMPORTANT: For information about baking pans and sizes for this recipe, see this blog post.
ALTERNATE COOKING METHOD
Preheat the oven to 325 degrees F. Flatten the dough out into a long piece and cut in half equally to make two rectangles. Form into 2 loaves. Place each loaf into an oiled 8 1/2" x 4 1/2" loaf pan and press down a bit with your hand. Mix the Basting Broth ingredients in a small bowl and pour 1/2 over each loaf. Cover each loaf pan with foil and place in the oven. Immediately reduce the oven heat to 200 degrees F. Bake for 3 hours. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. The loaves will have puffed up quite a bit by now, but they will flatten out as they cook further. After 3 hours, turn heat back to 325 degrees F. Turn heat back to 325 degrees F. Cover loaves and bake for 30 minutes. Turn them over again, cover and bake 15 minutes. Turn them over again and bake 15 more minutes, covered. Turn them over one last time and bake 5-10 minutes (covered).
Either way, the loaves should almost completely soak up the broth by the end of the cooking time. If they don't, cook until they do. There will be a bit of sticky "sauce" left in the bottom, which you can use to glaze the loaves. (If the residual broth seems "pasty" or "starchy", this may be from the type of broth po
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (133g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 24 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 111.6mg||4 %|
|Potassium 392.6mg||10 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 11.9g|
|Protein 41.8g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 245
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