Beetroot, blue cheese and walnut braided bread

Ingredients

• 2 cup plain flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 sachet instant yeast
• 1 tablespoon oil
• 3/4 cup warm water
• 1 tablespoon tomato paste
• 3 tablespoon onion jam or balsamic onion relish
• 150 gram cooked beetroot, diced
• 45 gram blue cheese, crumbled
• 1/4 cup toasted walnuts, coarsely chopped
• fresh thyme sprigs or a pinch of dried thyme
• 1 egg yolk