Take a large mixing bowl, pop both flours in and mix together by hand. Add the dried yeast and mix through, followed by the sea salt. Make a well in the centre, add 3⁄4 of the water and begin to mix in with your hand. Do not over mix before adding in enough of the remaining water to make a smooth dough.
Lightly oil your work surface and throw the dough to extend in front of you, roll it back, pick up and then repeat. Continue the throwing process for about 5 minutes until smooth and tight elastic in consistency. Alternatively, you can mix the dough in a stand mixer using a dough hook and mix for 4 minutes until smooth and elastic.
Pop into an oiled bowl or on an oiled tray and cover. Place in a proving drawer, oven setting at 40°C, or in a warm place. Leave to double in size. Preheat the oven to 220°C/Fan 200°C/Gas 7.
Turn the dough out onto a lightly floured surface and gently knead to get rid of any excess air. Flour your surface and roll out into a large rectangle. Spread the dough with the mustard, sprinkle with the chilli powder, then the rosemary, nuts, dried fruit and finally the grated cheese.
Roll it up like a Swiss roll with the seam side down on your surface. Cut the roll in half lengthways to produce all the layers. Join the halves together at one end, pressing to seal them and then pass one over the other all the way to the other ends. Bring both ends together and press in place to form the wreath.
Lightly flour a baking sheet, place the wreath on and brush with egg wash, sprinkle with the nuts and cheese. Bake for 30-35 minutes until risen and golden. The dough wreath should be golden on the bottom and hollow when you tap it.
Place onto a cooling rack.