Mix flour and water untill you have a smooth dough and knead for five minutes.
Kneading is important, to activate the glutenprotein, which is what you're looking for.
This is the result we're looking for. Cover it with clingfilm and let it rest for thirty minutes
The amount of flour may vary, if the dough feels hard just add water until it feels smooth and stretchy.
Bring the vegetable stock to a boil.
Now it's time to wash the dough. Pour luke warm water in a bowl and put the dough in. Knead it and stretch it repeatedly until the water is white and milky.
This is what the water will look like after the first wash, change it and wash again. This may take up to fifteen changes of water.
Keep washing the dough until the water no longer turns white. As said, you will have to change water several times.
This is what you get. A small sticky dough full of protein. Now let it rest for ten minutes.
Divide your dough in two, I use scissors.
Put the pieces in boiling vegetablestock and let it simmer for fifty minutes.
Now the Seitan will puff up and the air expanding will make it float. You might want to turn it over a few times to cook it evenly.
Remove the Seitans but save the stock. You will use it if you want to keep the Seitans in the fridge for up to three days.
Your Seitans are done, you can slice it, dice it or shred it. Use it as you would use meat. If you're not going to eat it straight away, keep refrigerated in the vegetablestock for up to three days.
If you like to make a darker Seitan just add soy sauce to the stock. Enjoy!