Multigrain bread

all-purpose flour (about 200 grams) • whole wheat flour (about 150 grams) • whole rye flour (about 100 grams) • salt • active dry yeast • warm water (300 mL) • sunflower seeds (about 50 grams) • flaxseeds (about 25 grams) • light sesame seeds (about 25 grams)

multigrain sandwich bread • almond milk (about 240 ml) • egg • vanilla sugar • heaping tablespoon date paste • cane sugar • sliced almonds • large fresh figs • thawed raspberries (about 100 grams)

bread (I used multigrain) • shredded Swiss cheese (about 200 grams) • heavy cream (about 100 grams) • egg • ground nutmeg • butter (about 100 grams) • thin slices of deli ham • sprigs of chives • olive oil • butter (about 15 grams)

chicken breasts • canola oil (50 ml) • apple cider vinegar (50 ml) • shawarma spice blend* • Spices: In a jar, mix 1 tablespoon each of the following spices • (ginger, black pepper, white pepper, cloves, salt, garlic powder, cinnamon, nutmeg, mace, cilantro, cardamom, sweet paprika, rosemary, cumin, turmeric) • ground cardamom • salt • mint leaf, finely chopped • Zest of 1 lemon • multigrain sandwich bread • baby greens •

chicken breasts • multigrain sandwich bread • white mushrooms (about 300 grams) • cancoillotte cheese, plain or garlic (about 8.8 oz / 250 grams) • butter plus 1 extra pat (about 1.5 oz / 40 grams) • all-purpose flour (about 1.5 oz / 40 grams) • milk (about 1/2 liter) • garlic cloves (if using plain cancoillotte) • Olive oil • Salt • Black pepper • Ground nutmeg