Basic Whole Wheat Seitan

Making Seitan: 1. Mix flour and water to make dough. Knead until stiff (10-12 minutes by hand or 6-8 minutes by machine). 2. Place in bowl, cover with cold water, rest 10 minutes. 3. Meanwhile, bring 3 quarts water to boil. Add tamari, ginger, and kombu. Cook 15 minutes, remove from heat, cool completely. 4. Immerse dough in warm water and knead to remove starch. When water turns milky, drain and refill. Use cold water in final rinses to tighten gluten. 5. Continue until liquid runs clear (about 8 water changes). 6. Lightly oil a 9x5x3 inch loaf pan. Place seitan in pan, let rest 10 minutes. Cooking Seitan: 1. Bring 3 quarts plain water to boil. Add seitan, cook 30-45 minutes until it floats. 2. Drain and cut into pieces or leave whole. 3. Place in cold tamari stock, bring to boil. Simmer 1.5-2 hours depending on piece size. 4. Serve warm or use in recipes calling for cooked seitan.