400-600mlvegetable stockamount will vary depending on the size of your pan
Black pepperto taste
In a large bowl combine the flour and baking powder and mix until the baking powder is evenly dispersed. While mixing add just enough water to make a firm dough. There should be no dry spots and it shouldn’t be sticky.
Transfer the dough to a colander and place the colander containing the dough into a large bowl. Fill the bowl with cold water so that the dough is fully submerged and leave it to rest for one hour.
After an hour, drain the dough and top back up with cold water, knead the dough under the water until the water becomes milky. (The colander makes this process easier).
Continue kneading the dough in fresh batches of water until the water no longer becomes opaque and milky (about 5-8 times). The more the dough is washed, the harder it will become to ‘knead’, so just squeeze, and agitate it under water.
After washing the dough, squeeze as much excess liquid out, it should be considerably smaller in size at this point. Leave the dough to rest for 15 minutes. This can be done in the colander to continue draining.
In a clean mixing bowl, combine the dough with the dry seasonings and salt and pepper. The seasoning won’t incorporate the same way it would if you were handling a bread dough. The easiest way to add the seasoning is to stretch the dough slightly and roll in the seasoning.
Split the dough into four pieces. Stretch each piece into a sausage shape and twist, then create a knot and tuck the ends underneath, like a pretzel.
Fry the seitan over a low/medium in a splash of cooking oil for 3-4 minutes on each side until browned. In a jug combine the stock and liquid smoke, the amount of stock will vary depending on the size of your pan. Pour the stock mixture into the pan, it should reach halfway up the sides of the seitan, add more stock as necessary.
Simmer covered on low for one hour, flipping the seitan at the halfway mark. The seitan will keep in the fridge for 5 days and can be reheated in frying pan on a low heat for a few minutes.