2 1/2 lb. pkg. 100% stone ground whole wheat flour
Water
1 lg. onion
2 bay leaves
Soy sauce to taste
Spike seasoning

Pour regular temperature water over the flour and mix until it is like bread dough. Let stand in refrigerator for 2 hours. Wash it slowly until all starch is out; keep changing the water. Takes about 20 minutes. Will become stretchy like meat. Cut in pieces and flatten out. Have kettle boiling water with soy sauce, onion, bay leaves, and spike ready; drop the pieces in and cook until tender. Roll in flour and yeast; brown in non-stick skillet, no oil. Make gravy with broth.