50²µ/1¾´Ç³ú rye flour
10²µ/â…“o³ú salt
200g/7oz walnuts, chopped
8g fast-action dried yeast
450g/1lb strong white bread flour, plus extra for dusting
200g/7oz Roquefort, cut into 2cm/¾in cubes
1 free-range egg, beaten for egg wash