150ml Holy Cow milk
1/3 cup olive oil
15gm yeast
100gm wholemeal flour
250gm plain flour
1 tsp sea salt
Handful of walnuts chopped finely Willowbrook Orchard
Small handful of rosemary leaves chopped finely
2 tsp cumin powder
2 tsp sesame seeds
Gently warm the milk and olive oil, remove from the heat and whisk in the yeast, let it stand for about 5mins for bubbles to form.
In a mixing bowl, combine the flours and salt.
Chop the walnuts & rosemary as fine as you can, you can use a blender if you wish. Combine the walnuts rosemary & cumin to the flour mix, then add sesame seeds.
Create a well in the centre then pour in the yeast mixture and gradually work together to create a dough.
Cover & leave to sit for 15-20mins so it has time to rise a bit.
Preheat the oven to 180c knock the dough down and divide into 2 pieces. Roll out to around 2mm thick, then cut with a cracker size circle cookie cutter (you can just cut into lengths and break it into pieces once cooked).
Place on a lined baking try and bake for around 15-20 mins or until golden brown.
Allow to cool on a wire rack.
Keep in an airtight container for up to a week.
Recipe from Elizabeth Marshall.