- Prep & Cook Time: 1.25 Hours (+ Cooling & Standing)
- Serves 8
- 3 cups (450g) self-raising flour
- 1 cup (160g) wholemeal self-raising flour
- 100g cold butter, chopped
- 1 cup (120g) coarsely grated vintage cheddar cheese
- 1⁄4 cup coarsely chopped fresh chives
- 1 egg, beaten lightly
- 11⁄4 cups (310ml) buttermilk (approximately)
- 2 tablespoons olive oil
- 2 medium white onions (300g), sliced thinly
- 1 tablespoon light brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- Make caramelised onions (see top of next column).
- Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.
- Sift flours into a large bowl, add husks to bowl; rub in butter. Stir in half the cheese and half the chives.
- Add egg and enough buttermilk to mix to a soft sticky dough. Turn dough onto a floured surface; knead gently until smooth.
- Roll dough between sheets of baking paper into a 30cm x 40cm rectangle. Spread caramelised onions over dough leaving a 2cm border along the far long side; sprinkle remaining cheese and chives over onion.
- Roll up firmly from long side; transfer to tray.
- Using a sharp knife, cut the dough into eight slices, without cutting all the way through. Gently push slices to the left and right. Brush with a little extra buttermilk.
- Bake bread about 40 minutes. Stand on tray for 20 minutes before serving.