How I changed part 1

 I often tell myself: Hey I should blog this... and then I forget; what I find amazing is that this blog is still up; I'm surprised myself at the content, not remembering posting it.

I was saying this morning on Bluesky that I don't anymore like the music I used to listen to all the time and love in my teens and my early twenties. Some of it I still do, but very few tracks. I first rather discovered new tracks and albums from the 1970's and 1980's that I never had a chance to listened to back then for music was hard to get, and expensive; that was a phase of recap that is pretty much over now. I'm all done with those years... I mostly listen to music created in the last 10-15 years at the most now. I browse the new tracks out on YoutubeMusic.

Well what I wanted to point out is that I changed. I got old, yes, but mostly I transitioned, took estrogen, progesterone, testosterone blockers...

It didn't really change my body all that much, well it's starting to show... after ten years, about fucking time tabarnak! But anyways... I'm so changed that I don't care about that very much. I try to look good, but being poor I mean not having a budget for hairstyling, clothes... it's not easy so prrrrrt fuck that. I pluck my face the more I can, shave quickly (so I can pluck the day after), but.... yeah anyways.

I should document more in what ways ten years of estrogen has changed me... the way I see, feel, and react to everything (and dramatically increased olfactive powers😕) is completely different.

I'll go check my new bread loaf, tell you 'bout it later

:-)

Dominique Rock

New Multigrain 713 bread loaf

 

New Multigrain 713

Aiming for the perfect multigrain bread recipe, I baked many, and tweaked many recipes, freezing them, while I tried improving it, I went too far and took a wrong turn, for when I tasted the 712, which was same proportions en principe as 711 only bigger to fit the minimum dough the Sunbeam can handle, the taste was perfect!

The only problem with that loaf was that it failed rising properly in the bread maker machine, particularly, it sunk on top a little when the machine switched to baking from proofing, creating a sudden temperature contrast that affects this I guess fragile dough.

So I’ll simply go back to the 713, it had the right name already, the 7^th experiment was when I took the right turn in tweaking’s, the 712 and 713 deriving from the seven. So I wanted it to be called 7, and it’s 13 grains, so… I’ll drop the KBM and simply call it New Multigrain 713, the new to make sure that this is where you are, as I myself get confused (all the time I mean).

New Multigrain 713 bread

235 ml        1 cup                  warm Water

37.5 ml       2 ½ TBSP            Milk

5 ml           1 tsp                  vegetable Oil

30 ml         2 TBSP               Pure Canadian Maple Syrup

25 gr         1 ½ TBSP            Sour Cream 15%

4 gr           ¾ tsp                 Salt

12 gr         1 TBSP               Brown Sugar (packed)

35 gr         3 TBSP + 1 tsp     Multigrain flour**

22 gr         2 TBSP               Buckwheat flour

80 gr         ½  cup                Kamut flour

120 gr        ¾ cup                 Whole Wheat flour

157 gr        1 cup                  Unbleached White flour

9 gr           1 TBSP               Vital Gluten flour

6 gr           1 ½ tsp               Quick Rise Yeast

*  Use grams to measure the flours, this recipe being based on denser Canadian flours.

**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%)

General decay

So I again neglected this blog. For a whole year it seems. Not that I didn't have things to write or to (try to) share. I always thought I had to share ideas, and social medias, blogs and Internet in general was such a fantastic way to share with other humans and... create. I feel that by sharing and cooperating, by discussion, humans actually evolve.

We do. I dare to say we, but uhhh... that's precisely what I'm not sure of.

I always sought recognition. As a valid human, always. And uhhh it hasn't really happened. And my reason tells me, shouts to me to give up on that. And I do but I feel this thing in me, it's some kind of a chip that's there in my brain still functionnal...

We're programmed a certain way that doesn't fit at all this society, this size, a global human society idk... 

I've been reading and thinking a lot about the emergence of Homo Sapiens and their encounter with those we call Neanderthal. Can you imagine a mix breed individual, say one of their great grand-parents was a Neanderthal in today's world, in 2026? Well that's what we are.

I dare to say we.

So I rationally decided it was worthless to try to share ideas in today's world. Worthless to write. Since no one reads me... 

Anyways I am working on something, I've been writing this in my head for all my life and it's closer than ever to take form but again, it's difficult to find the motivation to draft it. No one would read it.

I noticed that this blog gets some visits, so now that I'm giving up, it seems the ashes are still burning idk...

I'm going back to more basic things: baking bread, feeding sparrows, growing plants.

I have to cut down on smoking pot. My health is declining it seems, or I have to adapt to being older and change my ways... wtf. I don't see any use for that, I mean... I don't wanna.

This Winter is being very, very harsh. And very long. Also Canada is clearly under threat and if I live that much longer I'll become an American. I'm not very excited by that, nor very scared though. 

I just realize that if I live much longer, it won't be very much fun as I'll be watching the World collapse. And myself.

General decay, as The Smiths sang*.

Dominique Rock

* ...Amid concrete and clay
And general decay
Nature must still find a way...

 "Stretch Out and Wait"
(Morrissey / Marr)

Kamut-Buckwheat-Maple Multigrain Bread

stop everything, actually the previous recipe
tastes much  better after all, new post coming soon XD

This KBM-713 is too low in hydration, not so good (I'm learning), this New Multigrain 713 is Da Bread yea

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