This flourless Dukan Diet bread is so easy to throw together! Made with oatbran and suitable for those following the Dukan diet. Excellent toasted or made into croutons.
‘Diet bread’. Doesn’t sound very sexy, does it. ‘Diet bread that actually tastes really good’ is a tad too long. But trust me this ‘bread’ is well worth making even if the title lets it down somewhat.
I have doing pretty well with my diet and I am very chuffed with myself for finally taking up running again – almost every day! Admittedly asthmatic dogs run faster than me but you have to start somewhere…
Anyway, where was I? Oh yes, the diet. I have been eating a lot of soups and lots of very healthy but incredibly tasty meals but I did miss bread… so much so that I searched for a diet bread recipe.
In the end, the recipe that most often comes top on Google searches is for Dukan bread – and if you are not familiar with the Dukan it is a high protein diet that was all the rage a few years ago.
I followed it pretty closely and did lose quite a lot of weight on it BB (=before blog) – but I am convinced what made the real difference was regular exercise.
The Dukan diet advocates the use of oatbran and it is what makes up the bulk of this bread – it doesn’t contain any flour. I have tweaked this recipe a few times to get to this result and I think it works really well.
As an added bonus it doesn’t require kneading (despite the yeast) and can be thrown together really quickly.
Note: yes this bread contains two sachets of active yeast (not a typo!). Since the bread is not kneaded or given time to prove the yeast acts as a rising agent in the same way you would use baking powder in cake.
I have had good results with this recipe and I hope you will too! Oatbran, wheatgerm and milled flaxseed are usually available in most supermarkets (or on Amazon)
Super easy Dukan Diet bread
Ingredients
- 180 g | 6.3oz oatbran
- 80 g | 2.8oz skimmed milk powder
- 5 tbsp wheatgerm
- 3 tbsp organic milled flaxseed
- 1 tbsp stevia optional
- 1 tsp salt
- 1 tsp baking powder
- 2 sachets fast action yeast 14g
- 5 tbsp 0% Greek yoghurt
- 5 tbsp warm water
- 3 eggs separated
- 2-3 tbsp mixed seeds pumpkin, sunflower, sesame etc
Instructions
- Preheat the oven to 200C (400F). Line a small loaf (8x4in) loaf tin with baking paper letting it hang over the sides.
- Put the oatbran, milk powder, wheatgerm, flaxseed, stevia, salt and yeast in a large bowl and mix together.
- Whisk the egg whites to soft peaks and set aside.
- Mix the yoghurt, egg yolks and water in a measuring jug then add to the dry ingredients. Mix together with a spoon.
- Add a dollop of the whisked egg whites to loosen the batter then fold in the rest. Pour the batter into the prepared tin and sprinkle with the mixed seeds.
- Bake for 10 minutes then lower the heat to 180C (350F) and bake for another 20 minutes or until the bread is risen and golden (a skewer inserted in centre should come out clean).
Emma says
I’m definitely going to be making this in the morning. Can I ask if you can have this during the attack phase? Also can you freeze it?
TIA
Lucy Parissi says
Hi Emma, I cant quite remember if you can have it during that phase. You can definitely freeze it, sliced. Just pop the slice in toaster when you want to eat it
Grazia says
I always make this bread, perfect for my diet and healthier than white bread! Thank you, Dukan diet is the best for me! ❤️
Ruth says
Hello! I’m going to have a go at making this but I have a quick question…in the note, you say you can add the egg to the water and yoghurt instead of beating the whites first. Does that mean the whole egg or just the whites ? Please let me know. Thanks!
Lucy Parissi says
Yes you can add the eggs in without separating them
ElizMill says
This came out beautifully! It tastes even better. I was thrilled when mine turned out just like the picture also! I was sure to Weigh my ingredients and it cooked up perfectly!
Lucy Parissi says
That’s great to hear!
Elaine Costello says
I’ve made many variations of this same bread and each one satisfies my bread craving . I can easily reduce the yeast to half, add about 1/4 cup egg whites and it rises okay .
So good !
Shayne says
Can you make this bread with almond milk rather than milk powder?
Thank you 🙂
Lucy Parissi says
I am not sure you should because it is not like for like – the milk powder is dry whereas almond milk is liquid
Jan says
Hi
Great loaf I doubled it up made it in a larger loaf tin plus a couple of Bread rolls
A question about the yeast is it 2 x 7 grams or 2 x 14 g I put 5 x 7 grams in mine because I didn’t have any more
Sorry for been stupid plus how do you make the seeds stay on the top mine fell off once I cut it lol
Lucy Parissi says
Hi Jan, the yeast is not adding much in way of lift since it not left to prove anyway. So I think you are fine. As for the seeds I guess if the loaf is quite wet they stick better? Some will fall off for sure!
Bron Wafer says
Brush it with egg
Sandy says
Absolutely easy to make and even more delicious to eat.
Many thanks
Lucy Parissi says
So glad you liked it! Keep meaning to update those photos!
Maria says
Can I use this bread at the attack phase of Dukan diet?
Lucy Parissi says
I am not sure Maria, it has been a while since I tried this diet. I think maybe if it replaces the pancake…
Grazia says
Yes you can! Attack 1 slice
Irene says
If you assume 10 portion yield, myfitnesspal.com calculates the nutritional information as follows: 153 cal, 16g carb, 6g fat, 9 g protein, 1 g sugar. Based on this, for my bariatric diet, which considers <18g carb to be low carb, this qualifies. If you consider the total carb count to be 160 g, you can adjust the portion size to your needs. Thanks for a great-looking bread. I'm going to try it, for sure!
Anonymous says
While this bread does look delicious, it is certainly not anywhere close to "low carb" by most low carb diet standards (Atkins, for one). It is over 20 grams per slice, which is higher, per ounce than many artisan breads. That could be disastrous for someone who truly needs to count carbs, because of the need to be on a diabetic or ketogenic diet.
Lucy Parissi says
I appreciate it may not be suitable for all diets. But it was originally created as suitable for the Ducan diet which is a low carb/ high protein diet.
Anonymous says
I recognize that not all diets have the same standards, but "low carb" does mean something to most readers. I do think you would do a service for your readers if you would calculate the carb count exactly, according to the number of slices shown (looked to me like about 8 slices per loaf) and list that. I think perhaps you may not realize that for many of your readers, "low carb" is beyond just a weight-loss diet preference–for those with diabetes and epilepsy, for instance–"low carb" is a necessity and to masquerade a recipe containing 20 carbs per slice could be terribly dangerous to their health.
Lucy Parissi says
I appreciate your feedback and I will amend the recipe accordingly.
Lucy Parissi says
Hi – yes it was exactly that give or take a tiny bit. The tin is 2 1/2 inches high so bread was about that or tiny bit taller. If you use a bigger tin the bread will still be good but bit flatter in shape.
Anonymous says
Thank you! I can't wait to make it.
Anonymous says
Did you bake this in an 8 x 4 loaf pan or smaller? Is the loaf about 2-1/2 inches high when baked? It looks that way from the picture.
Winnie says
This is a wonderful bread!! I Love it
I have a similar recipe and I usually make rolls
Very tasty
belleau kitchen says
It looks great. I love how nutty and crunchy it looks. Interesting to have an alternative but to be honest I'd rather have a bagel!
Made With Pink says
I was also going to ask about the 14g of yeast, but I see you've answered the same question by Claire above. The photos got me – such a beautiful loaf. And those chocolate pancakes – think I might have just sorted breakfast for tomorrow!
Lucy Allen says
What a great looking loaf! And then your other delicious recipes making me even more hungry with those lovely photos.
claire says
TWO sachets of yeast?! For a small loaf! Can I beg to know why? I'd give it a whirl, but…14g?
Need some convincing on that…
?
Lucy Parissi says
Don't you trust me Claire? : ) Yes, it is a lot of yeast but this loaf contains no gluten and it needs the yeast to get a decent rise. Since you are not kneading the bread (it is just a fairly loose butter) and you are not proving it either the yeast works as baking powder would in cake. I have made this a few times and so far it has always worked fine. A smaller loaf tin is preferable as in a bigger one you will get a fairly flat bread.
Kerry Cooks says
This bread looks so delicious Lucy! I'm definitely going to give it a go