8 oz. whole wheat flour (225g)
4 oz. flour (100g)
1/2 - packet dry yeast
2 oz. citrus peel (50g)
1 oz. currants (25g)
1 oz. walnuts (25g), finely chopped
1 oz. demerara sugar (25g)
2 T sunflower oil
1/2 t ground cardamom
7 oz. vegan milk (200 ml), warmed
Put the flour, yeast, and cardamom in a bowl and mix. Add the sunflower oil and combine well, then stir in the citrus peel, currants, walnuts, and sugar and gradually add the vegan milk until a soft dough forms. Knead the dough and return it to the bowl, cover and leave to rise for one hour in a warm place.
Knead the dough again, then shape it into a ball and put this on a greased baking sheet. Flatten the ball slightly, cover and allow to rise in a warm place for 30 minutes. Brush the dough with vegan milk, then bake in a preheated oven at 200°C/400°F for 15-20 minutes until golden brown. Cool on a wire rack before cutting into slices.
From A Vegan Taste of Greece
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