Sift the flours into a large mixing bowl. Make a well in the centre and stir in the dried yeast, sugar, water, egg, oil and salt, mixing until a soft dough forms

On a lightly floured surface. Knead the dough for about 8 minutes until smooth. Shape into a ball and transfer to a lightly oiled bowl. Cover with a clean, damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size

Peel and chop the onion. Chop the sausage. In a non-stick pan, fry both for 5 minutes, or until the onion is softened. Allow to cool completely

Grease a 900g/ 2 lb loaf tin. Roll out the dough into a 60 × 27cm/ 24 × 11 in. rectangle. Sprinkle over the sausage mixture and cheese. Roll up the dough from a short end, pinching edge to seal. Cut dough in half lengthways. Twist the halves together in a plait, pinching the ends to secure

Place in the loaf tin, cover and leave to rise in a warm place for 1 hour

Preheat the oven to 190 oC/ 375 oF/Gas 5. Bake the bread for 30 minutes, or until the base sounds hollow when tapped. Turn out and leave to cool