Combine wet ingredients then mix into dry ingredients. Mix until dough forms. Knead dough 3 minutes in a stand mixer using a dough hook on speed #2(Alternately knead by hand). Let sit for 10 minutes, then continue to knead for 2 additional minutes.
Form loaf and wrap in parchment twisting ends.
Bring 6 cups beef-flavored vegan broth, 3 bay leaves, and 4 peppercorns to a simmer. Simmer seitan loaf for 25 minutes, unwrap loaf and continue to simmer for another 25 minutes.
Remove entire pot from the stove. Let gyro seitan cool completely in it's cooking liquid.
Remove loaf to the container of cold water with 1 Tbsp Bragg's. Refrigerate for up to 1 week.
SERVING: This recipe yields 39 grams of protein per serving.