Kamut-Buckwheat-Maple Multigrain Bread

Kamut-Buckwheat-Maple Multigrain Bread

KBM-713 (13 grains) for bread machines

A nutty, slightly sweet multigrain loaf with a perfect balance of whole grains, seeds, and maple. Dense enough to toast beautifully, with just enough sweetness to balance the earthy notes of whole wheat and buckwheat. Yields a 683g loaf

Water                       235g       1 cup (235 ml)

Milk                         30g        2 TBSP

Sour cream 15%              12g        ½ TBSP

Maple syrup                 23g?       1½ TBSP

Oil                          5–7g       ½ TBSP

Salt                         3g         ½ teaspoon

Sugar                        10g        2 teaspoons

Multigrain flour**            36g        3½ TBSP

Buckwheat flour             22g        2 TBSP

Whole wheat flour           157g       1 cup

Kamut flour                 88g        ⅝ cup

Unbleached white flour       137g       ¾ cup

Vital gluten                  9g         1 TBSP

Quick yeast                  6g         1½ teaspoons

*Use a scale to measure flours precisely as this recipe is designed using Canadian flours, heavier by volume than US flours (one Canadian all purpose or whole wheat flour is 145-160 gr, as opposed to 125-130 gr for US flours); this is very important in this type and size of recipe

**Multigrain flour homemade blend: 6-grain mix (57%) (br+gold flax, sunflower, sesame, chia, pumpkin seeds; rolled oats (13%); white millet (13%) pearled barley (16%) basmati rice (12%)

Total flour: ~440g | Hydration: ~74%

Best served: Sliced, frozen, and toasted

Flavor profile: Nutty, slightly sweet, balanced — no bitterness despite whole grains

Created by Dominique Rock with the help of Leo AI on February 24, 2026 after 12 previous experiments; Mixed and baked in vintage Sunbeam 5891-33 bread maker machine at whole wheat cycle: 24 total minutes kneed, 3 rises

 

NUTRITIONAL VALUES PER 65G SLICE (Edible Portion, Excluding End Crusts)

Calories                                                        ~172–182 kcal

Protein                                                          ~5–6g

Fat                                                                ~3–4g

Saturated Fat                                                ~0.5–1g

Carbohydrates                                             ~30–32g

Fiber                                                             ~4–5g

Sugars                                                          ~5–6g

Sodium                                                         ~135–165mg

Iron                                                               ~1.5–2mg

Calcium                                                        ~25–35mg

Omega-3 (ALA)                                            ~1.2–1.5g

 

WHY THIS BREAD WORKS

High fiber (4–5g per slice) — from whole wheat, Kamut, buckwheat, and seeds

Healthy fats — Omega-3s from flax and chia seeds

Balanced protein (5–6g) — from gluten, whole grains, and seeds

Natural sweetness — maple syrup + sugar balance earthy grain flavors

Perfect texture for toasting — dense crumb holds structure beautifully when frozen and toasted

PACCC cookies

JUMP TO RECIPE (link coming soon)

I keep modifying my breakfast cookie recipe; it started a couple months ago with a banana cookie recipe that I had modified from I can't remember where on the Internet, and it is now evolving into these cute little balls that are absolutely fantastic for breakfast as they are not too sweet and quite low in fat, but still sooo tasty and healthy, and nutritious.

I think (and my roommate agrees) that they are so perfect with a great balance of flavors, none of them taking over, it's just well balanced between chocolate, cinnamon, peanut butter and a light background taste of apple sauce.

Who knows what they will evolve into next, I was thinking of maybe chopping up some fresh apples but that'd make them too wet, maybe nuts, maybe blend in another type of flour... I'll see, but you can expect another evolution.

For now I have these, for which I need a new name, maybe simply deleting some of the letters from my 1st acronym PBASCCC, so... PACCC sounds good, standing for Peanut butter Apple sauce, Cinnamon Chocolate Chips.

How to make the PACCC cookies:

1 TBsp peanut butter
1 TBsp butter
1/2 cup sugar (preferably brown)
1 egg
5-6 TBsp apple sauce
1 1/2 cup  (210 gr) all purpose flour
1/2 teaspoon baking powder
pinch of salt
1 1/2 teaspoon cinnamon
(if using Ceylon cinnamon you can add one teaspoon more)
1/4 cup mini chocolate chips

mix together the 1 TBspoon peanut butter, 1 TBspoon butter and the 1/2 cup sugar; it helps to put the butter in the microwave 20 sec power 3 so it's soft (but not melted)
add 1 egg
add 5* TBspoon apple sauce
add cinnamon and chocolate chips
add flour, and, on top of it before mixing, add baking powder and salt;
fold in;

gives 20 cookies; bake 13-15 minutes @ 350 F 

*If you find that it's way too thick and can't blend it in, add the 6th TBspoon of apple sauce, probably the egg was small;

I used the measuring tablespoon to drop equal size amounts on the baking sheets covered with parchment paper, using a regular spoon to spoon it out and drop it.

This is a small recipe and any small change can have drastic effects; when the egg is really big, 5 TBspoon of apple sauce is way enough;

Also I decided to lower drastically the amount of baking powder in all my recipes. I read that if the dough is really liquid, like pancakes batter, it needs more baking powder but if the dough is really stiff like in this recipe, it's not necessary. (I will update my prev. recipes after trying 'em out)

I had a couple bad experiences where I was too stoned to be careful haha and put too much baking soda and the taste of these desserts was a nightmare I'm trying to forget; when cutting recipes in half, don't forget to also cut in half the baking powder.

Also, I'm not sure about the baking soda, the Harm & Hammer stuff... I prefer to use baking powder, fearing tasting again that nightmare I experienced not so long ago. 

Dominique Rock

(new) Apple Sauce and Oatmeal Cookies

  JUMP TO RECIPE

This is a recipe I'm creating and improving, and sharing live the work in progress to easily bake fluffy, light, soft and not too sweet cookies, perfect (for me) for breakfast. Also, please excuse my French accent, English is not my main language and I know my sentences have a French flavour.

So I needed to fix my breakfast for today (okay that was last week) and the next couple of days, so I decided to bake another batch of my new original recipe I created last week of Oatmeal Apple Sauce Cookies.

But since I wasn't totally satisfied with the recipe -I thought there was too much oatmeal-, although there were very tasty, I decided to tweak it and make it a new recipe.

First of all, I found half a cup of granulated sugar in my cupboard; as I said last time, any type of sugar can be used for these recipes, and I was using dark brown sugar, the only sugar I thought I had. But I wanted to see them with regular sugar so I was glad to find this end of bag of sugar.

Then, grabbing the egg in the the fridge, I realized that on such a small recipe, the size of the egg matters, and my batter ended up very, thick, I thought too thick, so I added a 7th TBspoon of apple sauce; that egg was smaller so I needed to adapt.

So it'll be 6-7 TBspoons of apple sauce, according to the size of the egg. The batter should be very thick, but not too thick that you cannot mix it manually (with difficulties though) with a wood spoon.

I added cinnamon, but it can barely be tasted because either my cinnamon is too old (just bought it, but the store maybe...), either and most likely it's rather that I never used Ceylon cinnamon before, I'm reading that its taste isn't as strong as other cinnamon like Chinese cinnamon, which is much less expensive and probably what people usually use, and probably what I always used. So one teaspoon of Chinese cinnamon could be a lot for this recipe, but if you use Ceylon cinnamon, it could be doubled.

I'll need to experiment more with different types of cinnamon, but I'm reading that only Ceylon cinnamon can be trusted to feed birds (I searched that before sharing a dried out cookie with my birdie friends in the backyard).

The result is a very fluffy, light and soft cookie, lightly sweet and perfect for breakfast; they are very good hot from the oven, and the day after, either reheated or as is, they are perfect too; they can keep for a while and are still soft.

I'm thinking... next time I might skip the oatmeal or replace it... But for now,

Let's bake:

2 TBspoon butter
1/2 cup sugar
6-7 TBsp apple sauce
1 egg
1 1/4 cup flour
3/4 cup oatmeal flakes
1/3 cup mini choco-chip
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon

gives 17-22 cookies

Fork in butter with sugar, add egg, then apple sauce, then flour, baking powders, salt and optional cinnamon, then fold in oatmeal flakes and chocolate chips; drop on cookie sheets with 2 spoons, ideally with parchment paper.

In details:

Butter on the counter is still hard, but with the help of a fork, and my wood spoon, I managed to mix it in with the sugar, and this time I didn't add prematurely the apple sauce.

 Add the egg

 

and mix in, then add

 

the apple sauce

 

and mix in, then add

the flour and baking powders, the salt and cinnamon, mix in then add the oatmeal and the chocolate chips, and blend in; it should be a very thick dough and difficult to mix with a wood spoon.

I succeeded in detailing (excuse my French but English is lacking a word here: détailler) this into 22 cookies on two baking sheets with parchment paper; I usually make them too big.

 

Bake 10-12 minutes @ 350 F

the larger ones and the smaller ones are cooked pretty much the same.

I forgot to mention that any kind of wheat flour can be used, I used unbleached white flour.

again the recipe

(new) Apple Sauce and Oatmeal Cookies, by Dominique Rock

2 TBspoon butter
1/2 cup sugar
6-7 TBsp apple sauce
1 egg
1 1/4 cup flour
3/4 cup oatmeal flakes
1/3 cup mini choco-chip
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon

gives 17-22 cookies

Fork in butter with sugar, add egg, then apple sauce, then flour, baking powders, salt and optional cinnamon, then fold in oatmeal flakes and chocolate chips; drop on cookie sheets with 2 spoons, ideally with parchment paper.

 

Oatmeal Apple Sauce Cookies

Here is another perfect (for me) breakfast cookie recipe that I just created. I wanted oatmeal cookies, but all the recipe I could find were way too sweet and fat... so much butter, that's too much hey. JUMP TO RECIPE 

(day after comment: they're really low sugar type cookies, much less sweet than my Banana Cookies that I published recently, and so they make a perfect and satisfying breakfast, somewhat like muffins; reheat them in the microwave about 6 seconds each)

week after comment: the upgraded version of this recipe is much better, click here to see it

 I used my Banana Cookies recipe as a base, and it all turned very perfect, even better than expected. As always, I use what I have at hand. There was a special on dark brown sugar, so that's the only sugar I have right now, but any sugar will do.

I ran into a few problems and solved them by not caring too much. I want people who don't usually bake to know that everything doesn't have to be perfect, and improvising is possible when baking.

So it's Winter, very cold up here in Canada, and therefore not so warm inside, so my butter was really hard even after two days sitting on the counter top, so I had a hard time mixing it with the sugar and apple sauce. I should have added the apple sauce afterwards and first mix in the butter with the sugar only, but I was sleepy (actually high hehe) and forgot, and I also forgot to add the egg before adding the dry ingredients...

 It doesn't matter!! no worries, just blend it all together. The main thing to respect about baking is to not over-mix after the flour is added. It should always be more a fold-in than a mix-in. So this time, since I forgot steps, I had to mix it a little more than wanted, but since I don't use any electric device, only a wood spoon, it wasn't that bad. This warning especially applies if you use any type of machine to mix your batters.

 

Oatmeal Apple Sauce Cookies by Dominique Rock:

2 TBspoon butter
1/2 cup sugar
6 TBsp apple sauce
1 egg
1 cup flour
1+ 1/4 cup oatmeal flakes
1/3 cup mini chocolate chips
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

drop on 2 cookie pans with 2 spoons

bake 12 minutes @ 350 F

You can make them the size you want, but I always try to make them small, and often fail; it should be 17-20 cookies, so 2 cookie pans covered with parchment paper, or slightly greased or oiled.

I used quick oatmeal and dark brown sugar because that is what I had at hand; always feel free to improvise based on recipes, I'm sure any kind of oatmeal would work.

I like mini chocolate chips, maybe you'd rather raisins? or both, plus nuts? Good idea!!!

:-) 

Dominique Rock

 

 
 
 

being trans

still revisiting my unpublished draft posts: I wrote this in July 2022, some 18 months ago. It is now more than 15 years that I admitted to myself I'm a trans woman, was Nov 2008; then I started HRT in Dec. 2015.

I was writing this 18 months ago, and things have changed very little since then; the perception I have of my transition varies from day to day, and this was how I was feeling then, having just started a new way of taking estrogen: intro-muscular injections. Maybe I should post more about my late transition, idk, well I'll post this one:

I have realized and admitted I'm trans more than a decade ago (13 yrs) and I'm halfway in my seventh year of hormones replacement therapy (HRT), and only this spring the changes in my body start to really take effect: for the first time, there is no way I can hide my small breasts anymore, and I must now consider buying a bra.

I'm not happy I'm old, I'm uncertain about the decision I took in 2015 forgetting to truly assess my age in relation with HRT, I'm not happy I had dosage adjustment probs, I realize my bodeh is weird, was weird from the start...

I'm really all fucking mixed up (I'm happy though about these recent changes and it blows a breeze of positivity although I'm uncertain I can metabolize that feeling into facts). 

And this, just as I had started to kind of give up on trying to pass as anything else than a older slim dude wearing women's outfits. (actually, I'm certain most people on the street think I'm a male transvestite hooker on duty; I didn't get any offers yet this year tho)

I was giving up... well actually I never really even tried any shit like this except outfits. No make-up, not even eyeliner for I totally suck at doing this, even mascara. I just feared/knew... I'd look like some kind of drag queen. I'm not a crossdresser, I'm not a drag queen... the only thing I'm certain of is I'm bisexual. I never could pretend I'm a woman, I'm certain most women would have some trouble with that also.

Anyways yea... I never tried. But I'm at a point where I think I'd look less ridiculous if I would.

I have big time problems with my hairstyle. I have to fight daily with my hair to look like something.

But since I've been using the Estrogel differently, since a couple months, I realize if this didn't happen before is mainly a question of dosage. If I get enough estrogen, the changes do come.

But what mostly comes in my face past year or so is oldness. I never could see me becoming an elder, I always enjoyed looking younger than my real age, it was damning in my twenties and early thirties but I'm grateful of it now, but I have to admit looking at my face that I mostly appear as an older person, then and only then after comes any questioning people can have about my gender identity.

In the people's eye. On the streets.

I'm old and should dress accordingly I guess.

Well I don't and it seems I cannot.

I bought black shoes, my second pair. I had figured that last summer: I wear too many colors, I have to tone down.

Down to 2020's standards.

I look like a freak. I'm all mixed up and show it loudly out my front porch. I can't escape who I am.

And now looks like I need a bra. My little perky titties point through every outfit I have, it used to be not like that, just last summer. With these same outfits.

I was worried just this week about my belly which I always had very flat (I'm very slim) but had grew fat through this lazy winter because of hot chocolates. I had figured that if I ate bad food for many months, maybe I'd get some fat and grow my boobs this way. Everyone should know that breasts are mostly fat, and I have no fat, or actually I have never had any fat. So it worked, the donuts and hot chocolate, chocolaty cakes (May Wests) and Decadent chewy chocolate chip cookies.

It's the modified milk substances in the hot chocolate powder, I was having up to 4-5 a day.

I was scared I'd have to live with a fat belly from now on but by walking a lot, I'm regaining my flat belly. But it won't be as flat as before, as also all my body is changing, it's not only the junk food.

Some tissues on my body absorb the Estrogel much better, I'm not going to say which. I won't tell my doctor neither since she quit the profession and I'm doctorless, almost prescriptionless.

But I look at my plucked face... And I really feel the estrogen working in the background. Like I know this is what I'm feeling, it's been seven years I'm on HRT. I remember when my testosterone flew out the window in a hurry, within eight months, getting so low, an endo might consider giving me some. I've been naturally lower in testosterone than many women for the past four years. By naturally, I mean that I take no more medication to lower my testosterone since four years. And my doctor was no able to elaborate an explanation for that fact... she was speachless. I only took medium dosages of spironolactone for like a year and a half, low dose first three-four months, plus Finasteride, then Dutasteride, which targets dihydrotestosterone and not the testes, or so they say. Anyways whatever, that part of HRT worked even too well for me. Too well to be normal. I wasn't much of a male, ever.

However, I never stopped being able to sustain an erection even if today is much different than before, but when started, it's not a problem, but I spray nothing, nada. This tells me I wasn't a normal male from the start. I really feel like I have vestigial female organs inside; other particularities of my genitals also lead me to think my penis is more of a very developed clitoris end than a male penis. That would explain why it still works as it did before, or almost: its functioning wasn't related to testosterone.

In brief, it actually took seven years for HRT to take effect. For the first time this spring, my breasts are really breasts, they so soft and tender, all my skin is soft and tender, my thighs even though I walk a lot and are muscled, move like a female, softly bouncing, my butt got fatter...

I have no choice but to deal now with my breasts and buy a bra, and wear it every day, I'm getting somewhat obscene with my 14 years old perky titties calling everyone as I walk by.

It's to be lots of work to be me arghhh.

Dominique Rock

weirdo

I wrote this 3 years ago on Dec 20 2021

Some episodes of my life are engraved deeply in my brain, and now that I'm older I know they won't go away. Significant and useless mundane events of my youth are still engraved, so no doubt about the more recent ones.

"One of a kind", "They destroyed the mould after they made you for sure", I heard that so many times when i was young, child, then later also...

I started to appropriate it for myself and be kind of proud of it, trying to maybe build myself on this frame: I'm a weirdo.

until I read about Autism spectrum 8 years ago (12 years ago when publishing this post).

and adding this: 

So I wasn't "one of a kind", all along I was pretty much like all other #AuDHD's.

Still it's weird, plus like many other #ASD #Autistic ppl, I'm also a transsexual.

It simply got weirder? Or did this clarify things? 🤔 IDK.

Old Blog Stuff

 I'm like... rediscovering my blog, which I tend to forget about every now and then, knowing also that no one ever visits it also, or so rarely...

There are draft posts, never published that might have deserved to be published back then but just needed a revision, or maybe that cut short; might as well publish them, I mean... It's certainly totally useless, but just as much as it was to write them, or to publish any posts, or even...

Everything is totally worthless, I wrote about this before, and here even.

So anyways I mean why not? After, years later, I can see laid out before my eyes how my life was unfolding... my thoughts.

By the way, I don't necessarily endorse all that's published on this blog. I mean even if I wrote it, it might be a long time ago, and I'd need to proof read it again before endorsing myself. Thoughts do change.

I'm not certain who I am, I was never really able to define myself to others, not even to myself, and I go through phases, so... My posts are how I felt then.

So I might be reviving old unpublished draft posts, but only if they fit my present set of mind.

Dominique Rock