Seitan made from spelt flour

Ingredients for 2 servings:

• 200 g wholemeal spelt flour
• 200 g spelt flour
• 240 ml water
• 1 liter vegetable broth, strong
• ½ tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 55 minutes

the versatile and versatile meat substitute

Combine the flour and water in a large mixing bowl and knead vigorously for 10 minutes using a food processor. Loosen the dough from the edges with a damp spatula and form it into a compact mass in the center. Cover the dough with lukewarm water and let it rest for 30-45 minutes. Then knead the dough by hand in the bowl until it has dissolved and the water is very milky. Pour the dough liquid into a fine-mesh sieve and let it drain, repeatedly scraping the dough from the sieve with your hands, stirring and turning it. When most of the liquid is gone, return the mixture to the bowl and refill with water. Repeat the kneading process – this will make the mixture take on a spongy, rubbery consistency. Discard the milky water again and place the lump of dough in the sieve. Hang the sieve over the mixing bowl and rinse the seitan under cold running water, then knead until the water is slightly milky – almost clear. Drain the seitan in a sieve for about 3 hours. This yields approximately 150 g of spelt seitan. Simmer the seitan for one hour with the lid closed in one liter of strong vegetable broth with a little salt. The seitan can now be processed and prepared like meat (frying, breading, braising, marinating, etc.).