1largehigh sided roasting tinbig enough to fit both loaf tins side by side with a little gap
Red dough dry ingredients
240gwheat gluten
8tbspnutritional yeast
4tsponion granules
3tspsmoked paprika
1/4tspground black pepper
Red dough wet ingredients
240mlcold water
3tbsplight soy sauce
3tbspliquid aminos
2tbspworcester sauce
2tbspred miso paste
2tbsptomato puree
2tbspliquid smoke
1tbspolive oil
White dough dry ingredients
160gwheat gluten
4tbspplain white flour
4 tspgarlic powder
pinchsalt
White dough wet ingredients
320mlcold water
1tbspolive oil
Instructions
Red dough
Making the red dough
Add all of the dry ingredients to one of the mixing bowls. Combine with a spoon until the colour and texture is uniform.
Now add all of the wet ingredients to the jug with the 240ml of water in it.
Use the hand blender and mix until the colour and texture are a luscious deep reddy/brown and smooth.
Make a well in the centre of the dry ingredients then pour the wet ingredients in.
Mix it all up with the wooden spoon until you have formed a uniform looking dough.
White dough
Making the white dough
Add all of the dry ingredients to one of the mixing bowls. Combine with a spoon until the colour and texture is uniform.
Add the oil and water together then use the hand blender to combine till smooth.
Make a well in the centre of the dry ingredients then pour the wet ingredients in.
Mix it all up with the wooden spoon until you have formed a uniform looking dough.
If you have a food processor then pop the dough in two batches in to it and use the plastic blade on full for a few minutes (give it time to cool down in between blitzes as I have killed them before with over work!). The dough will take on a much firmer consistency.
Layering your bacon
Clear the work surface then kneed and fold the red dough until you achieve a bouncy texture.
Split into six equal parts then form into slabs as big as the base of your loaf tins.
Wipe down the work surface then repeat with the white dough. The white dough will be a lot wetter this is normal! Make the slabs the same size as the red dough slabs.
Now layer up a loaf red, white, red, white, red white.
Repeat for the second loaf.
Place both loaves in to the tins then flatten out with your hand until they reach the edges of the tins.
Cover each tin with a piece of baking parchment and tie with string to hold in place. Make sure you make a good seal around the top of each loaf.
Place both tins in to the roasting dish, then half fill dish with with boiling water.
Bake for 45 minutes at 200 °C fan assisted or 220 °C regular.
Remove both loaves carefully from the tins, turn them upside down then replace them in the tins and cover again. Top up the boiling water and return to the oven for a further 30minutes.
Now place them on a wire rack to cool down for half an hour.
You can freeze one of the loaves at this point for later consumption, in our experience though it's better to just keep it in the fridge as the first loaf disappears pretty quickly!
I can get around 20 slices out of one loaf but choose your own thickness and enjoy!