Williams Salt 'n' Peppah Breadsticks
We woke up last weekend to Uncle William and his camel
parked next to our BMW in the driveway. I have no idea how
he and his camel Mr. Thirsty ventured all the way from the
Atlas Mountains in Morocco, but old hippies have a way of
appearing. He told us of his recent foray with a Berber tribe
where he learned to play a rabab--a one-stringed fiddle--and
made salt 'n' peppah breadsticks from a ageless French woman
who swears she was married to a Marinid Sultan and this was
his favorite snack (hmmmmm-wasn't that dynasty back in the
mid 1200s?). Que sera, sera, Uncle William, may you and your
camel never go thirsty.
One-quarter cup organic dark rye flour
One-quarter cup unbleached all-purpose flour
One-half tsp. baking powder
One-quarter tsp. baking soda
One-half tsp. sugar
1 tsp. lemon pepper…or… one half-tsp. smoked black pepper
one-quarter cup buttermilk (shake well before measuring)
2 tsp. butter, melted, cooled
1 large egg white, lightly beaten until frothy
semi-coarse salt (Uncle William prefers Murray River Australian
or New Zealand)
Line a rimmed baking sheet with parchment paper. Place
racks in upper and lower thirds position. Preheat oven to
350 degrees. In a medium bowl, blend flours, baking powder,
baking soda, sugar, and pepper with a fork. Using the fork,
stir in the buttermilk and butter (dough will be a little
sticky). Lightly flour work surface, turn out dough, knead
and fold dough about 6 times with the palm of your hand (don't
Roll dough into a 12-inch log, cut into 16 equal pieces.
With your hands, lightly roll each piece into a 12-inch rope.
Twist 2 ropes into a braid or cut ropes in half and braid
halves together (long ones are nice with dinner, short ones
better for a cocktail snack.) Place on parchment lined baking
sheet, brush with egg white, and sprinkle lightly with semi-coarse
salt of choice.
Bake 10 minutes in lower position, bake 10 minutes more
in upper position, and remove from oven and place bread sticks
on cooling rack. Yields 8 long sticks or 16 small sticks.
If not using right away, keep in a zip lock bag, bread
sticks should be eaten within a day or two, nice if warmed
slightly before serving.
RETURN TO RECIPE