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1
In a bowl, mix together 1/2 tablespoon brown sugar, lukewarm milk, and yeast, mix until well blended.
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2
Let stand for about 10 minutes until the yeast is activated.
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3
In a large bowl, add the whole wheat, all-purpose flour, remaining 3 1/2 tablespoons brown sugar, yeast-milk mixture, egg yolk and butter.
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4
Stir with a wooden spatula until well mixed and no dry spot remains.
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5
Use your hand to knead the dough a few times more until a soft ball forms.
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6
You may need to add a little extra flour if the dough is too sticky.
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7
Transfer the dough onto a slightly floured cutting board, continue to knead until the dough is smooth and elastic.
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8
Coat the large bowl with cooking spray, place the dough into the bowl, and cover with plastic wrap or a clean and damp kitchen towel.
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9
Place the bowl at a warm place and let the dough rest until it's doubled in bulk, about 1 hour.
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10
(The dough is quite small; so when it's doubled, it still looks quite small)
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11
Meanwhile make the almond topping:
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12
Add the ground almond, flour, butter, brown sugar and egg into a medium bowl.
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13
Stir them all together until well mixed.
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14
Set aside.
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15
When the dough is almost doubled, start to prepare the peaches.
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16
Half, core and slice the peaches or nectarines and plums into about 1/4 inch thick slices.
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17
Set aside.
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18
When the dough is ready, transfer it onto the floured surface, and roll out the dough into a 10-inch circle.
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19
Place the dough into a 10-inch quiche dish or cake pan greased with butter.
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20
Brush the edges with extra milk, and sprinkle the sugar over the edges.
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21
Spread the almond topping evenly over the dough.
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22
Lay the sliced peaches or nectarines and plums at a neat pattern over the almond topping.
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23
Drizzle the maple syrup over the fruits.
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24
Let it rest for another 20 to 25 minutes, meanwhile preheat the oven to 400F (200C).
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25
Bake for about 28 minutes until the edges are golden and brown.
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26
Cool on a wire rack for about 5 minutes.
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27
Slice into wedges and serve warm.
