Instructions: Roughly chop walnuts.

Cream yeast and golden syrup and a little warm water and leave to activate for 5 minutes. In a large bowl combine flours, salt, water and yeast mixture. Turn out onto a floured bench and work into a dough. Add walnuts and onion and knead for 5 minutes until smooth.

Place a bowl and allow it to double in bulk at room temperature, for about 1 1/2 hours. Punch it down, return it to the bowl, and allow to prove again.

Punch it down and divide into loaf tins or roll into individual portions. Let it rise until almost doubled in bulk. Brush with egg and sprinkle with poppy seeds and bake in a 400F/200C degree oven for 20-25 minutes, more or less depending on its size.

Remove from tins and cool on wire cake rack.

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