Dry Ingredients
- 2 tablespoons whole fennel seed
- 1 tablespoon whole caraway seed
- 2 cups vital wheat gluten flour
- 2 tablespoons granulated onion
- 2 tablespoons paprika
- 1 tablespoon salt
- 1/2 teaspoon ground cloves
- 1 teaspoon ground black pepper (24 twists of the grinder)
Wet Ingredients
- 1 cup cool water
- 1 bouillon cube
- 1/2 cup olive, or canola, or grapeseed oil
- 2 tablespoons molasses
- 1 tablespoon white vinegar
Special Supplies
- Clean kitchen towel, or large double-thick piece of cheesecloth
- Two 6-inch pieces of string
In a 5- or 6-quart saucepan bring 4 quarts water to a simmer. Using a spice mill or mortar and pestle, coarsely grind fennel and caraway. In a large bowl, whisk together dry ingredients and set aside. In a pint-size glass measuring cup add water to the 1/4-cup mark. Microwave just until hot, and dissolve bouillon. Add cold water to the 1-cup mark. Add oil to the 1 1/2-cup mark. Add molasses and vinegar; whisk to combine. Pour the wet into the dry ingredients; mix hands until all are incorporated, but do not knead. Form into a 5 by 8-inch brisket-shaped loaf. Place loaf on towel or cheesecloth and roll up. Tie the ends with string. Place in simmering water, cover, and simmer 1 hour and 15 minutes. Preheat oven to 350 degrees F. Remove roast from liquid and remove cloth. Place roast in a baking pan and bake 20 minutes to brown and firm up the outside. Slice and serve warm, or refrigerate for sandwiches.
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