This came after I had presented them with home-made dips and home made crispbread. Seriously though, this was really yummy and super easy and makes a large quantity so easy to halve the recipe or use for a large gathering - or even freeze what you don't use.
The combination of fennel seeds and caraway seeds give it amazing taste - nice enough to eat on its' own or dip into your favourite dip (I served mine with pumpkin walnut dip and eggplant dip)
1/2 tb honey
1/2 tb golden syrup
1 tsp salt
1 tsp fennel seeds
1 tsp caraway seeds
1/2 tsp dried yeast
120g plain flour
730g wholemeal flour
In a saucepan, to the milk, add the honey, golden syrup, salt, caraway and fennel seeds, heat until tepid (about 38 degrees c)
In a large mixing bowl or your stand mixer if it has a dough attachment, pour the yeast in and gradually add the heated warm ingredients until all in.
Gradually add the flours, and knead until forms and elastic-like dough.
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