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