Salt sticks ...the cure for cancer

Ok , Ok, it's not exactly a cure for cancer.


I'm making some old fashioned German salt sticks to bring to share with my Mom at her Chemo appointment tomorrow. She loves stuff like that and so I figured since I will be spending a few hours with her while the chemicals are dripping into her I.V. Port I should bring something we can enjoy with a good cup of tea and some nice Mother Son conversation.

I've actually enjoyed being able to spend time with my Mom at her Chemo appointments because in an otherwise depressing setting we have kind of connected like we never have before. Not that we haven't had a good relationship because we have, but we share some laughs and even some cries and both come away feeling good about our time together.

Food has always been a point of interest for everyone in our family. For starters my Mother is an awesome cook and like any good German mother, she is always offering food when someone comes over. Of course I'm a Baker , My Dad is a baker , and my Mom's Dad was a baker as well so needless to say that is a point of commonality that we share.

Maybe in some way, things like the Salt sticks that I'm going to tell you about can be a healing touch for my Mom.

These Salt sticks are made with a very simple bread dough that I make quite often at home. Today I'm making them with whole wheat flour and white flour 50/50 blend.
I made these for my kids when they were teething, when they are a day old (the salt sticks that is) it's great for them to gnaw on them.

Salt sticks
1 lb flour (half white flour half, whole wheat flour)
1/2 oz salt
1/2 oz sugar
1/2 oz oil (I use canola oil)
1/2 oz active dry yeast
1 cup warm water

• dissolve the yeast in the warm water until it starts bubbling
• add the rest of the ingredients and mix in a stand mixer for about 10 minutes on a relatively low speed so you don't kill your mixer.
• allow the dough to rise for about 45 minutes
• divide into 1 1/2 oz pieces
  
• round the dough pieces up and set aside to relax for about 10 to 15 minutes
• roll the pieces into a flat oval and roll them up the long way similar to a croissant
• allow to rise again for about 30 to 45 minutes or until they double in size
• brush with whole egg and sprinkle a light amount of Kosher salt on them (good with cheese also)
  
• bake in a 425*F oven for about 10 -15 minutes or until light golden in color

These make a great midday snack or even an interesting sandwich.

Here's to the healing touch of a salt stick.

Dr. Mike the Baker