Seitan Bread Recipe

Slices of seitan bread on a white plate.

5 from 1 vote

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.

Prep Time16

Cook Time35

Rising Time1

Total Time1 51

Course: Side Dish

Cuisine: American

Servings:

Calories: 114.9kcal

Author: Jennifer Bell

Equipment

9x13-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 9x13-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