Ploughman’s Lunch

Stout and walnut wheaten Bread
Ingredients
50g butter
50g treacle
225g wholemeal flour
25g chopped walnuts
1 teaspoon salt
15g Demerara sugar
75g oats
125g self raising flour
1 and half teaspoons baking soda
100ml stout
175ml buttermilk

Set oven to 210°C. Melt the butter and treacle in a pan together and cool. Mix the wholemeal flour, salt, sugar, oats, walnuts and self raising flour in a bowl. Sift in the baking soda and mix well.
Make a well in the centre and add the buttermilk, stout and treacle mixture. Mix to a soft dough and place on a floured surface. Roll into a ball and place on a floured baking tray. Flatten the dough slightly and slash a cross into the middle. Bake for 10 minutes at 210°C then lower the heat to 160°C and continue to cook for about another 20 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.Onion and whiskey chutney
4 onions
2 tablespoons oil
75g brown sugar
2 teaspoons mustard seeds
75g balsamic ( I used a whiskey barrel aged one but any one is good or substitute malt vinegar)
50ml whiskey
Salt and pepper Peel the onions and cut in half through the root, finely sliced.
Heat the oil in a large pan and add the onions. Season with salt and pepper and place a lid on top over medium heat. Cook, stirring frequently until the onions have wilted down. Remove lid and add the mustard seeds and cook until onions are golden. Add the vinegar, sugar and whiskey. Cook for about 20 minutes until thick and syrupy.
Cool. Slice the bread and serve with cheese, charcuterie or ham, and the chutney.