Step #1
(Makes 1 ring - 12 portions) Place the bread mix, walnuts, red onion and water into a bowl and mix to a soft dough.
Step #2
Knead well for 5 minutes until a well developed dough is formed. Cover loosely with polythene and allow the dough to rest for 5 minutes. Pierce the bag of spinach and microwave on medium for 1-2 minutes.
Step #3
Roll the dough out into an oblong about 45 x 28cm. Sprinkle over the microwaved spinach and grated cheese.
Step #4
Roll the dough from one of the long edges into a tight cylinder, then bring two ends together to form a ring. Place a large lined baking sheet.
Step #5
Using a sharp knife, cut incisions around the dough about 3cm apart, going quite close to the centre but not cutting right through, into a sunburst pattern. Pull each piece of dough out a little and push it down onto one side exposing the Swiss roll pattern and creating a fan shape around the edge of the wreath. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until doubled in size.
Step #6
Brush carefully with the beaten egg. Sprinkle with chopped walnuts and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes.
