In a small bowl, add Lukewarm water, yeast and sugar.

Give it a quick mix and keep it aside.

The yeast mixture will take around 10 minutes to bloom.

In a bowl of your stand mixer with hook attachment or a wide bowl add in the Flours, Bloomed yeast mixture and give it a quick mix.

Now add the salt, sesame seeds, dry herbs (crush it slightly between your hands) and mix again.

Now slowly add the milk and knead the dough.

Do not add all the milk at one go, as different flours have different absorption capacity. Add it slowly.

Once you get the dough all combined , knead the dough for 2-3 minutes in a stand mixer or 5-6 minutes with hand.

Try to form a rough ball shape. Add oil slowly to the dough.

Once you are able to make an elastic dough, let the dough rest until it doubles in size. (Around 1-1.5 hours)

Once the dough is double in size, knead it for a min.

Divide the dough into 2 equal size portions.

Roll each dough into a large rectangle.

Cut into 1-1.5 cm strips and roll each strip.

Place this in a prepared baking sheet. Keep some space in between as they will rise during baking.

Preheat the oven to 200 Deg C / 390 Deg F.

Lightly brush the breadsticks with milk. (This is optional, but it gives a nice golden colour)

Bake the breadsticks for 20-30 minutes in a preheated oven until golden brown. (I like to turn the breadsticks in between so that they are golden overall, this is an optional step.)

Once done let them cool completely on the baking tray itself. Once cooled, store it in an airtight container.