250g wholemeal bread mix
1.5 tsp dry yeast
2 tsp dried sage
large pinch salt
3 tsp garlic
1 tsp honey
150mL tepid water
milk for glazing
Put bread mix, yeast, sage, garlic and salt into a large mixing bowl. Add honey and water, and mix together to form a dough.
Knead the dough on a lightly floured surface until smooth and elastic (about five minutes). Place dough in a greased bowl, cover, and leave in a warm spot until dough has doubled in size.
Knead the dough again for a few minutes, then roll it into a long thin sausage and form into a circle. Join the two ends by moistening with water. Put it onto a greased baking tray, cover with a clean teatowel and leave somewhere warm for about 30 minutes.
Brush with milk and sprinkle with poppyseeds before baking in a preheated 200C oven for about half an hour. Eat warm and spread with butter!