Mix flours, salt, yeast, honey, and 350ml warm water in a bowl until combined.
Knead the dough on a floured surface for 10 minutes until it springs back when prodded.
Roll the dough into a 40x24cm rectangle, resting for 5 minutes if too springy.
Brush the dough with sesame oil, sprinkle with poppy seeds, and cut into six 4cm strips.
Twist each strip individually, then bundle and twist them together into one thick rope.
Shape the rope into a wreath, seal the ends with water, and scatter remaining seeds over the join.
Place on a baking sheet and cover with oiled cling film.
Preheat the oven to 200°C and prove the dough in a warm place for 30 minutes.
Bake the loaf for 35 minutes until golden.
Verify it is cooked by tapping the bottom to hear a hollow sound.
Remove from the oven and serve warm.