Caramelised onion and vintage cheddar pull-apart bread

1.To make caramelised onions; heat the oil in a large frying pan; cook onion, stirring occasionally, over medium heat until soft. Add remaining ingredients; cook, stirring occasionally, for 10 minutes or until onion is caramelised. Cool.

2.Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.

3.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.

4.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.

5.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.

6.Bake bread about 40 minutes. Stand on tray for 20 minutes before serving.