Dough:
Mix all dry ingredients:
200g wholegrain wheat flour (or any other flours)
50g wholegrain spelt flour
40g sugar
1 pinch of ground vanilla (or equivalent other vanilla products)
1 pinch of salt
1 pack of dry yeast ~7g

Mix wet ingredients separately:
135ml Soya/Oat/Almond/Rice Milk
40g extra virgin olive oil

Slowly introduce the wet to the dry ingredients and at the end add juice of half a lemon (if you mix the lemon with the wet ingredients the milk will curdle).

Knead the dough thoroughly (the more and longer you knead the better).
Leave the dough to rise until the it has doubled in size (~1 to 2 hours in a warm place).


In the meantime prepare the poppy seed filling:

Boil
250ml Soya/Oat/Almond/Rice Milk

with
1/4cup agave syrup
1/8cup maple syrup
250g poppy seeds (roughly ground / crushed, in a food processor or similar)
1 pinch of ground vanilla (or equivalent other vanilla products)

Then let simmer for a few minutes.

Mix 1 to 2 tablespoons of cornflour with a little cold water to make a runny paste.
Poor it into the poppy seed milk.
Boil once again to thicken.
Take off heat and let cool down a little.

It should have a spread-able consistency similar to apple sauce or jam.


Roll out the dough 1 to 2 cm thick.
Spread the poppyseed mix onto the whole area.
Roll up.

Bake at 160 degC for about 30 Minutes.
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