Heat the oven to 176ºC. Grease the bottom of a bundt pan and keep it aside.
In a small bowl, pour in 1/4 cup of warm water along with a teaspoon of sugar and the dry yeast. Stir this slightly and keep aside for 5 minutes.
Take a large bowl, add in the rest of the ingredients along with the yeast mixture. Then place this dough on a floured surface and knead it well. Cover it with a thin and wet cloth, keep it aside to rise for 1 hour and double in size.
Make large balls of the dough and carefully shape them into the bundt pan. Glaze the bread with egg wash and sprinkle the poppy seeds on top, leave this aside to rise for 30-40 mins.
Bake this bread for 1 hour 20 minutes or until a toothpick inserted in center comes out clean.
Once cooked, keep it on a wired rack and once again glaze it with the egg wash. Let it cool down completely.
Slice and serve with jam or butter as desired.