Seitan Bread (High-Protein, Low-Carb, Focaccia-Style)

This seitan bread is a high-protein, low-carb, focaccia-style hybrid recipe. It’s soft and fluffy with a satisfying chew. Or you can toast it if you prefer a crunchier texture. Give it a try if you’re looking for fun ways to use vital wheat gluten, like in this vegan pastrami, which is another delicious option.

Ingredients and Substitutions

The main ingredient in seitan is vital wheat gluten, the powdery, protein-rich concentrated form of gluten. If you have trouble finding it at your local grocery stores, it’s widely available online.

Extra virgin olive oil and rosemary give this bread a focaccia-style flavor. You can substitute any other herbs you prefer.

I like to sprinkle a small amount of sea salt on top of the bread before baking (in addition to the salt that’s in the dough). You can omit the sea salt topping if you prefer.

How to Make Seitan Bread

Add the active dry yeast, maple syrup or sugar, and warm water to a large mixing bowl. Mix to dissolve, then let rest for 10 minutes. If the mixture bubbles, your yeast is fresh and activated. If it doesn’t, you’ll need to use a fresh package.

Add the vital wheat gluten, whole wheat flour, and salt to a second mixing bowl, then mix well. Transfer the dry ingredients to the large mixing bowl with the wet ingredients.

Use your hands to combine the ingredients into a firm stretchy dough. Don’t knead it, just combine to form a dough and leave it in the bowl.

Cover the bowl with a damp kitchen towel, plastic wrap, or lid, then let the dough rise for 1 hour.

When the dough has finished rising, preheat the oven to 350 degrees Fahrenheit.

Transfer the dough to a 9×13-inch baking dish lined with parchment paper and use your hands to flatten the dough as much as possible. You can coat your hands with a small amount of olive oil to make this easy, since the dough will be sticky.

Drizzle the extra virgin olive oil on top of the dough, then use your hands to spread it evenly on the surface. Use your fingers to press lots of deep dimples into the dough. Sprinkle the rosemary and sea salt evenly on top.

Bake, uncovered, for 35 minutes or until the top is a deep golden brown. Let cool to room temperature before removing from the pan and serving. It will deflate slightly as it cools, and the texture is best once fully cooled.

5 from 1 vote

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Seitan Bread Recipe

This seitan bread is a high-protein, low-carb, focaccia-style hybrid recipe. It's soft, fluffy, chewy, and flavorful. Or toast it for a crunchier texture.

Cook Mode(prevent your screen from going dark)

Course Side Dish

Cuisine American

Prep Time 16 minutes minutes

Cook Time 35 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 51 minutes minutes

Servings 8

Calories 114.9kcal

Author Jennifer Bell

Equipment

• 9×13-inch baking dish
• Parchment paper

Ingredients

• 1/2 teaspoon active dry yeast
• 1/2 teaspoon pure maple syrup or sugar
• 1 cup warm water (about 110 degrees Fahrenheit, or test on your wrist to make sure it feels warm but not hot. Or 236 g)
• 1 1/4 cups vital wheat gluten (spooned into the cup then leveled—not scooped. Or 185 g)
• 1/4 cup whole wheat flour (spooned into the cup then leveled—not scooped. Or 30 g)
• 1/2 teaspoon salt (for the dough)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried or fresh rosemary
• 1/8 teaspoon sea salt (optional, for sprinkling on top before baking)

Instructions

• Add 1/2 teaspoon active dry yeast, 1/2 teaspoon pure maple syrup or sugar, and 1 cup warm water to a large mixing bowl. Mix to dissolve, then let rest for 10 minutes. If the mixture bubbles and foams, your yeast is fresh and activated. If it doesn’t, you’ll need to use a fresh package.
• Add 1 1/4 cups vital wheat gluten, 1/4 cup whole wheat flour, and 1/2 teaspoon salt to a second mixing bowl, then mix well.
• Transfer the dry ingredients to the large mixing bowl with the wet ingredients.
• Use your hands to combine the ingredients into a firm stretchy dough. Don’t knead it, just combine to form a dough and leave it in the bowl.
• Cover the bowl with a damp kitchen towel, plastic wrap, or lid, then let the dough rise for 1 hour.
• When the dough has finished rising, preheat the oven to 350 degrees Fahrenheit.
• Transfer the dough to a 9×13-inch baking dish lined with parchment paper and use your hands to flatten the dough as much as possible. You can coat your hands with a small amount of olive oil to make this easy, since the dough will be sticky.
• Drizzle 2 tablespoons extra virgin olive oil on top of the dough, then use your hands to spread it evenly on the surface.
• Use your fingers to press lots of deep dimples into the dough.
• Sprinkle 1 teaspoon dried or fresh rosemary and 1/8 teaspoon sea salt evenly on top.
• Bake, uncovered, for 35 minutes or until the top is a deep golden brown.
• Let cool to room temperature before removing from the pan and serving. It will deflate slightly as it cools, and the texture is best once fully cooled.

Notes

• Store in an airtight container at room temperature for up to two days, in the fridge for up to three days, or in the freezer for up to three months. After the first day, I recommend toasting it before serving.

Nutrition Estimates

Serving: 46g | Calories: 114.9kcal | Carbohydrates: 5.7g | Protein: 14.7g | Fat: 4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.6g | Sodium: 188.9mg | Potassium: 35.4mg | Fiber: 0.6g | Sugar: 0.3g | Vitamin A: 0.7IU | Vitamin C: 0.01mg | Calcium: 29.6mg | Iron: 1.1mg

Did You Try This Recipe?

Let me know how it turned out in the comments!