Print Recipe
5 from 4 votes

Super easy Dukan Diet bread

This flourless bread is made with oatbran and suitable for those following the Dukan diet.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Bread
Cuisine: French
Keyword: Dukan diet, flourless bread, oatbran bread
Servings: 10 Makes 1 small loaf
Calories: 136
Author: Lucy Parissi | Supergolden Bakes

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).

Notes

I have made this bread simply by mixing the eggs with the yoghurt and water without bothering to whisk the egg whites first. Still works fine though it is slightly less fluffy.

Nutrition

Calories: 136kcal | Carbohydrates: 19g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 299mg | Potassium: 379mg | Fiber: 4g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 0.6mg | Calcium: 158mg | Iron: 1.8mg