Whole wheat and white bread flours are kneaded a full fifteen minutes to develop springy gluten, then the dough simmers in a savory stock of shoyu, ginger, garlic, and kombu.
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In 1-gallon pot, combine water, shoyu, ginger, garlic, bay leaf, and kombu. Bring stock to , reduce to , and cover.
Combine flours in large mixing bowl, stirring well. Pour in water gradually, stirring to form dough that comes together in a ball. Add only enough water until dough is kneadable consistency.
Knead dough well to thoroughly and evenly develop gluten, about 15 minutes . Add extra flour if dough gets too sticky.
Cover dough with cold water in bowl and keep submerged for at least 30 minutes . Dough can be stored in refrigerator overnight and rinsed next day. As dough rests, gluten continues to develop.
Transfer dough from bowl to colander and place in sink. Under warm running water, carefully knead dough, rinsing out starch and bran. Water will become milky as starch comes out.
At a certain point, it will seem as though dough is falling apart. After several minutes of rinsing and kneading, however, gluten will start to tighten again. Continue to knead dough until it has firm, tight, and rubbery texture.
Pull pieces of gluten into small billiard-size balls. Drop gluten into stock, one piece at a time, stirring occasionally to prevent sticking.
seitan for 1 ½ to 2 hours , depending on size of pieces.
For improved flavor and firmer texture, cool seitan to room temperature in broth. Store in refrigerator, submerged in broth, or freeze.
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