Dukan Diet Bread
I have tried three recipes for Dukan bread now and this is the best one so far. This recipe has enough oat bran and wheat bran for five days allowance on the Dukan diet, so I slice the whole loaf up and divide it into five lots. Then I’ll wrap each lot in alfoil and freeze them until I need them.
It is a little heavier than normal bread, but tastes quite nice. If you have any of your own Dukan bread recipes please feel free to add them in the comments section.
If you don’t have wheat germ, you can change the oat bran and wheat bran quantities to 10 tbspn each.
- 8 tbspn oat bran
- 8 tbspn wheat bran
- 4 tbspn wheat germ
- 10 tbspn skim milk powder
- 1 tspn baking powder
- 1 tspn salt
- 2 pkts quick fast yeast (8g per packet)
- 1 tbspn no fat plain yoghurt
- 4 tbspn fromage frais or philidelphia extra light cheese
- 3 eggs
- 4 or 5 tbspn warm water
Use 2 bowls. In the first bowl mix the yeast, water and philidelphia cream cheese and give a good whisk.
Mix all the other ingredients together in a larger bowl.
Add the yeast mixture to the other ingredients and whisk well.
Pour mixture into a loaf tin (I line mine with baking paper) and cook in a hot oven (200 degrees celcius) for 10 minutes. Reduce temperature to 180 degrees and cook for a further 20 minutes.