This recipe was shared by Beth Battey in the Seitan Appreciation Society Facebook group.
Crush the fennel and anise together a bit to let out the flavors
Mix dry with dry, wet with wet. Then mix the two together.
Kneed until nice and stringy gluten strands form. Divide in half and roll each into a log about 1.5” across. Roll in parchment paper tightly (like making a sushi roll), then roll in foil and twist the ends tightly. Place right in the preheated oven rack.
Bake in a 325 degrees F oven for an hour, then turn off and leave in the oven for an extra hour (did this out of timing necessity). Otherwise, bake at 325 for 90 mins or so.
Take out and let cool - then slice and serve alone or on your favorite pizza. It seems to firm up nicely after cooling.