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Knead 1 kg strong bread flour with 15–20 ml oil and 700 ml water until combined
Let the dough rest for 1 hour
Wash the dough 5–7 times until only elastic gluten remains
Let the gluten rest for 10 minutes
Mix 30 g tomato paste, 15 ml soy sauce, 10–12 g smoked paprika, 3–4 g garlic powder, 3–4 g onion powder, 3–4 g black pepper, 2 g cumin, 5 ml liquid smoke, and 20–25 ml oil into a flavor paste
Knead the flavor paste into the gluten
Stretch out the dough, roll it loosely, fold it, twist once, and form a block about 5–7 cm thick
Cook on very low heat for 90–120 minutes in 1.4 L water mixed with 45 ml soy sauce and spices
Let it cool in the broth
Rub the cooked seitan with brown sugar, paprika, pepper, salt, mustard powder, and garlic powder
Bake at 190 °C for 20–30 minutes, or smoke for 45–60 minutes