FOR THE BREAD
250g dark rye flour, plus extra for dusting
100g self-raising flour
1 tsp bicarbonate of soda
½ tsp fine sea salt
284ml tub buttermilk
1 tbsp black treacle
4 thick slices roast ham
4 thick slices Lincolnshire Poacher or vintage Cheddar
1 medium pork pie, quartered
4 sticks leafy celery
2 apples, Braeburn or Cox, quartered and cored
8 pickled onions
1 bunch radishes, washed and trimmed
1. Preheat the oven to 200°C, gas mark 6 and put a heavy non-stick baking sheet in the oven to heat. Combine the flours, bicarbonate of soda and salt in a large bowl and make a well in the centre.
2. In a separate bowl, whisk together the buttermilk and treacle then pour into the well. Stir to combine then use your fingertips to bring together to make a smooth, sticky dough. Roll into a ball, flatten down slightly then transfer to the hot baking sheet. Dust the top with rye flour then cut a cross in the top of the dough, around 2cm deep.
3. Bake for 50 minutes then turn out and cool on a wire rack. Slice the bread and arrange on a large platter with the remaining ingredients and serve.