Peach and Almond Bread with Maple Glaze - brown sugar

Method

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