These nettle caraway pumpernickel rolls are great for spring.
Spring is allium season (onion, leek, scallion, chive, garlic) and while some modalities such as yogic diets discourage alliums for their stoking of yang energy, alliums can be used to help yang energy increase in coordination with spring’s rising energy. Well known for their ability to regulate blood pressure and cholesterol, dietary alliums gently tune the cardiovascular system.
Mineral-rich nettle is one of the most concentrated sources of chlorophyll, which supports total cellular functioning, including repair and renewal. Nettle supports the kidneys and urinary system and is a wonderful tonic herb. Energetically, nettle shows us how to run and reset our electrical energy, set and respect boundaries, and ask for permission.
Caraway seed, Carum carvi, is an aromatic, digestive spice in the carrot family so powerful I will never forget the story I heard at the Northeast Women’s Herbal Conference many years ago. This woman was a cook who made soup out of not much more than caraway for children in the Holocaust. Anecdotally, the children who ate the caraway soup survived better than those who had plain vegetable soup. But what really struck me from this story was how the cook was guided to keep using the caraway and how her bond with caraway informed her belief in life force itself and the potential for survival. Caraway is traditionally used as an expectorant and a carminative, relieving gas, heartburn, poor appetite, and intestinal spasms.
Rye is lower on the glycemic index and has less gluten than wheat, and is rich in fiber, vitamin E, calcium, iron, and potassium. Rye is highly resilient. It can grow in and improve poor quality soils as a winter cover crop. Its deep roots means it is less susceptible to soil erosion and it can compete well with weeds without herbicides.
They may not be the prettiest food, but they’re so nourishing and delicious they get eaten quickly! Enjoy!
Ingredients:
starter:
1 package yeast
20 oz/1lb4oz/567g rye flour
2 tablespoons molasses
3 cup warm water
dough:
1 package yeast
1 cup warm water
2 tablespoons molasses
1/4 cup apple cider vinegar
1/2 cup olive oil
2 tablespoons cocoa powder
1 1/2 cups whole spelt flour
1/2 cup caraway seed
1 teaspoon ground fennel seed
4 teaspoons sea salt
1 tablespoon instant espresso powder or instant coffee
1 cup nettle leaf powder (measured ground)
1 bunch scallions, washed very well, chopped finely
Procedure:
In an extra large bowl, place warm water, yeast, molasses, rye flour. Mix and leave to sit at least 4 hours or overnight.
In a small bowl or measuring cup, combine another 1C warm water and yeast. Let sit 5 minutes.
Make a well in the starter and add the yeast mixture.
Add molasses, vinegar, and olive oil. Stir to mix.
Add dry ingredients: cocoa, spelt, caraway, fennel, salt, espresso, nettle. Stir to blend. Add scallions.
Stir dough vigorously instead of kneading. Form into a round loaf in the bowl and cover with a cloth.
Let rise about four hours.
Prepare 4 full size baking trays with parchment paper. Get a small bowl of water ready to use for shaping.
Divide dough into 4. Using water to shape instead of flour, spread out each quarter on a cutting board forming a rectangle. Divide each quarter into 16 pieces. Using water, form rolls and place seam side down on parchment lined baking sheets.
After all rolls are shaped, let the rolls rest and additional 45 minutes before preheating the oven to 350F.
Bake two trays at a time 20 minutes then switch tray positions for another 20 minutes or until rolls are fully cooked.
Store in an airtight container or freeze.
