Cooking time

• Mix the flour, yeast, sunflower oil, salt, sugar together in a bowl and knead very well. Pour in the milk little by little and make a nice cohesive dough. Knead it well for at least 5 minutes.
  Then put the dough in another clean bowl and grease it with sunflower oil. Cover with plastic and let it rest at room temperature for an hour and a half.
• Now mix the date molasses and the tahina together. Crush the walnuts fine(er) in a mortar. Do not keep them too coarse, but keep them in such a way that they will give a nice bite in the bread later. Add them to the tahina/date molasses.
• Roll out the bread into a nice rectangular shape. The dough should not be too thick, because you will be rolling it up in a moment. Spread your filling over the entire length of your dough in a strip of about 4 centimeters.
• Now you can roll up the dough on the baking sheet, as tight as possible. Bend the ends around in the baking tray if necessary so that it fits later. Let the dough rise again for half an hour. Preheat the oven to 180 degrees.
• Brush the top with sunflower oil and scatter the poppy seeds on top. Bake the bread for about 25 minutes.