2 1/2 c. Water (warm)
          2/3 c. Oil
          1/3 c. Milk Powder (tofu milk powder)
          2 tsp. Salt
          2 tsp. Vanilla
          2 tsp Lemons (rind)
          2 c. Whole Wheat Pastry Four
          6 c. White Flour
          1 1/2 Tbsp. Yeast
          3/4 c. Water (warm)
          1/4 c. Honey
          1 c. Whole Wheat Bread Flour
          1/2 c. Date Sugar
          1/2 c. Almonds (chopped)
          2 Tbsp. Coriander

          Mix yeast and 3/4 cup warm water together (may add 2 tsp. of sugar to help it
          raise). Let yeast raise while you mix the remaining ingredients together.  Mix
          remaining ingredients and half of flour together (using an electronic bread mixer
          is helpful). Add yeast mixture. Add remaining flour until the dough stops
          sticking to the side of your mixing bowl. Let dough rise to twice its size.  Punch it
          down. Let rise to twice its size again.  Mix together the topping (date sugar,
          chopped almonds, corriander). Raisins or currants are also nice to add to the
          topping.
          Roll out dough into a rectangular shape until it is about 1/2 inch thick. Sprinkle
          topping onto it. Roll  up into a long roll. Cut into 2 inch long sections.  Slice each
          section half way down the middle twice, then fold the sides down. Place each roll
          onto a cookie sheett.  Let raise 15 minutes. Bake in oven at 350 degrees until
          slightly brown and it looks done (around 20
          minutes).