I made the No-Knead Bread again tonight, with a few changes: I used 1 cup stoneground whole wheat, 2 cups unbleached all purpose and only added 1 tsp salt. I did the first rise from 11pm to 5:30pm, then skipped the second rise. I just set the folded dough out on the floured cutting board covered with an upside down bowl while I preheated the oven + crock pot. It still turned out perfect! Tender and fluffy on the inside, crisp and crackly on the outside.
The other sensational recipe around these parts is the famous Veggeroni/Seitan O' Greatness. I used Susan's version of the recipe from Fat Free Vegan, who got it from Lachesis on the PPK boards, who might have gotten it from a cookbook by Joanne Stepaniak. It's been around the block a few times, to be sure. And it's absolutely every bit as tasty as everyone says. Almost as good as the Tofurkey sausages, but way cheaper. This is probably the only seitan that I've snacked on plain. I like it sliced, cold, with barbecue sauce. Yum!
Spicy BBQ Veggeroni/Seitan O' Greatness
The Dry:
1-1/4 cups vital wheat gluten flour
1/4 cup nutritional yeast
3/4 tsp salt (I usually skimp on salt, but this one really needs the full amount)
2 tsp paprika
1/4 dried chipotle pepper, ground to a powder
a few pinches of cayenne pepper
3/4 tsp mustard seeds
1/2 tsp caraway seeds
1/2 tsp garlic powder
1/4 tsp onion powder
The Wet:
2 Tbsp peanut butter
2/3 cup water
4 Tbsp barbecue sauce
3/4 tsp liquid smoke
Preheat the oven to 325. Whisk together the dry ingredients in a large bowl. Combine the wet ingredients, stirring until smooth. Dump the wet into the dry, combine with a spoon (or your hands). Knead for a few minutes, or until the gluten starts to stiffen up a little. Roll into a log 7-8 inches long. Place the log on a sheet of aluminum foil, roll up tightly and twist the ends shut. Bake for 45 minutes. Turn the log over. Bake for another 30 minutes. Remove from the foil to cool. Slice and consume!
