I’ve been baking seitan loaves since the revered Seitan o’ Greatness grabbed the Net by the tubes a couple years ago. I wasn’t a fan of that loaf’s flavor, but I knew Sarah Kramer’s must-have recipe book “La Dolce Vegan” had some amazing recipes for chicken-, turkey-, beef-, and ham-flavored boiled seitan. To make the “loaf” versions, I just moved the spices from the boiling broth into the dough (after some trial and error I usually ended up doubling or tripling the spices), rolled the dough up into loaves wrapped in foil, and baked at 325F for 90 minutes. It is a bit of a pain to make, not only because of all the kneading but also because I always make several loaves and you have to turn each loaf every 20-30 minutes to keep the bottom from getting a very hard crust. The result has been worth the work.