Baked 'Chicken' Seitan

The basic baked seitan method is 'Seitan o Greatness,' and can be found here.
I've modified it by changing the spices found here to create this baked 'chicken' seitan roll that I will use for recipes.

• 2 cups vital wheat gluten
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/4 teaspoon cumin
  
• 1/4 teaspoon garlic powder
• 2 cups water
• 1/3 cup Braggs*
  
• 1/2 teaspoon onion powder
• 2 (4 inch) pieces dashi kombu (dried kelp) (optional)

* The original recipe calls for tamari or soy sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.