Multigrain bread

Wholewheat flour is sold at some health food stores. I use Four Leaf wholewheat flour.

Pour 1 kg wholewheat flour into a big bowl (I use my Kitchen Aid bowl) and add the following:
1 tablespoon of salt
1 tablespoon of wheatgerm
1 teaspoon psyllium husks
2 tablespoons sugar
6 tablespoons linseed
1 cup wheat bran
6 tablespoons sunflower seeds
6 tablespoons pumpkin seeds (I use styrian pumpkin seeds from Honest to Goodness)
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
55-60g live yeast (sold at Harris Farm or Polish shops)

Mix all dry ingredients well - yeast needs to be just crumbled).
After that add 1 tablespoon of honey and (optional) 1 tablespoon organic molasses. Pour in 5 cups of lukewarm water and mix all well.
The dough will be quite loose. I use Kitchen Aid dough hook and mix for approx. 5min. You can also just mix it with a wooden spoon for 5-7min.
Cover the bowl with cling foil and leave in a warm spot for 20min.
Then mix the dough for 2-3min. You can add chopped prunes at this point or just divide the dough between 2 bread pans fully lined with baking paper (it should overhang the pan). Sprinkle the top of each loaf liberally with mixed seeds (black and white sesame seeds, sunflower seeds and pumpkin seeds), wet your hands with cold water and press the seeds into each loaf.
Cover the pans with kitchen towels and leave in a warm spot for 30min to rise.
Heat the oven (not fan forced) to 210C and place both pans in the oven for approx. 50min.
As soon as the loaves are baked, take them out of tins and place on a cooling rack peeling baking paper off the sides and let fully cool down. Tastes super nice when toasted:)

Hazelnut Plum & Dark Chocolate Cake

Ingredients:

• 175g unsalted butter at room temperature
• 8 big plums (red or black) or nectarines
• 150g brown sugar
• 175g wholewheat flour (you can use white flour as well)
• 175g hazelnuts (coarsely ground but can be finely ground as well)
  
• 3 large eggs
• 2 teaspoons baking powder
• 70g dark chocolate drops (I use Chef's Choice) or you can chop a Lindt 70% dark chocolate bar
  
• some whole hazelnuts for topping
  

Mix baking powder with the flour in a bowl. Remove pits from 4 plums and chop them into smaller pieces and set aside. Place butter and sugar in a mixer and mix on high until light and fluffy. Add each egg at a time and mix until well combined befor adding the next egg. At the end of mixing it may look curdled which is fine - now add the flour and keep mixing until smooth and combined. Use the spatula to fold in ground hazelnuts, plums and chocolate drops only until combined.
Split the dough between two smaller tins with the bottom lined with baking paper (I use 20cm round spring tins). Cut the remaining 4 plums into quarters and place them skin down on top of each cake. Sprinkle whole hazelnuts between plums and lightly press into the cake dough.
Bake in a preheated oven (not fan forced) at 170C for approx 45-50min. Wait until fully cooled before cutting.
Smacznego!