Organic Lunch: Vegan Bread and Mulling Spice Brined Turkey

For this occasion we will make a Sunday lunch with special organic bread and the main dish. All of the recipes are based entirely on organic food.

Bread: Organic Vegan Bread

Many of us enjoy bread and it is often eaten with the main course. This is a recipe for a whole-wheat rye vegan bread. Many people don’t like carbs, and that’s with a good reason, but this sourdough vegan brings the best carbs you can get. If you really take care of you health and you need to lose few extra pounds, everybody will say – cut of the bread. That’s because bred is often made from white flour and contains a lot of carbs that don’t carry a lot of nutrition, eggs, butter and the gluten – which is often the an allergenic agent. But this bread we are making is healthy and even supports your diet because it’s special kind of bread with probiotic qualities.


  • 1 tea-spoon active dry yeast
  • 1/8 cup lukewarm water
  • 1/2 cup sourdough starter
  • 1/2 cup lukewarm vegan milk
  • 1/2 full cup warm water
  • 1 tea-spoons vegetable oil
  • 1 table-spoons maple syrup
  • 1/2 table-spoon salt
  • 1/2 cup rye flour
  • 1/2 cup whole-wheat flour
  • 1/4 “vital wheat gluten” flour


Find large enough bowl and mix the 1/8 cup lukewarm water with 1 spoon active yeast. Leave it aside until starts to foam. While you wait, take another bowl and mix together the vegan milk, oil, sourdough starter, water, salt and syrup. After that mixture is done, add 1/4 whole-wheat flour and the same amount of rye flour, you will need the rest of both later. You can begin to knead the mixture. While you do that add the rest of both flours until you reach nice density. The dough must not be sticky. Knead for constant 10 minutes. When you finish, put the dough in a slightly oiled bowl, make sure to transfer oil to all sides, and leave it like that. Cover the bowl with dump kitchen towel and put it in some warm place for two hours. After that time, your dough should be double in volume. Push it until the air comes out and leave it at the same place for one more hour.

It’s baking time!. Take the rye flour and sprinkle the dough. Push it down one more time and put it in a pan that you previously covered in a thin layer of vegetable oil. Cover the pan with the dough with kitchen towel. Let it sit for at least two hours.

Heat your oven until reach 350 degrees (F), cut the dough few time over the top with a sharp knife and bake for one hour. When you take the bread out, let it rest for 15 minutes. Then you can remove it from the pan, but leave it to rest for some time.

The main dish: Mulling spice brined turkey

Once you try this, everything else will not be able to be compared. The meat is moist thanks to the brining, because no body loves dry turkey meat. This process also helps the spices to infuse into the meat and as the result we have rich flavor and full taste. If you don’t have as many guests for the whole turkey, use just the breasts tougher with the bone, or a whole chicken.


  • 1 package Organic Mulling Spice
    (cinnamon, orange peel, allspice, cloves, ginger, 100% organic apple juice)
  • 1 cup hot water
  • 3/4 cup sea salt
  • 1 cup brown sugar
  • 2 gallons cool water
  • 1 young turkey (around 15 pounds)
  • and a 5-gallon tub, brining bag or very large pot


Take one bowl, pour 1 cup hot water and mix it with Mulling spice ant let it rest for 5 minutes. Take the tub (or what ever you have from the list) and pour 1 gallon of water in which you will put sugar and stir until the sugar is dissolved. When that happens put the Mulling spice liquid in the tub. Take the turkey and remove the giblets, place it in tub and make sure it is completely submerged. The turkey will rise up in water, put put something over the turkey to keep it down. If not yet fully under the water fell free to add more. During the brining process keep the turkey at a temperature under 40 degrees (F). Brine the meat overnight or for one hour per pound. After that period take the turkey and wash it with fresh water.

Heat your oven to 330 degrees (F). Put the bird in the pan, breast up and cover the wings and the breasts with foil to prevent excessive coloration. Roast it for about 3-4 hours depending on the size. Use the methods you usually use while preparing the turkey. When you remove it from the oven, let it cool down for half a hour before serving.

You noticed that bread and the turkey needs a lot of “sitting and resting time”, just as I enjoy resting under a tree service to re-energize – this is the reason why we combined these two. Plan your time well and when you try these, you will know – it was worth the time!

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