"You Get What You Get Don't You Mummy?"

"You Get What You Get Don't You Mummy?"
"You Get What You Get Don't You Mummy?". Family food ideas for families who want to eat yummy food

Monday, 17 October 2011

Dukan bread

I have read many posts about this bread. Some negative some positive. Carbs are a no-no on the Dukan diet, and one of the issues people can't get their heads around is, missing bread. What NO sandwiches???!!
I first excitedly made this bread when I came across a recipe for it. Although it was lovely to have stuff on toast or in-between something again, the bread tasted pretty horrid. Just quite salty and dense. Eventually through trial and error I have developed this recipe. I like it. It satisfies my 'every now and again' carb cravings. So that works for me. This recipe is enough for 5 days worth of oat bran allowance. I eat the first 5th that day, warm from the oven. I top it with roast ham, cottage cheese, or mackerel pate. It's also really good with fresh crab. I slice it into batches of 3 and freeze. Toast from frozen.

10 tablespoons of oat bran
6 tablespoons of wheat bran
4 tablespoons of wheat germ
10 tablespoons of skimmed milk powder
1 teaspoon baking powder
Large pinch of sea salt
1 tablespoon low fat yoghurt
3 tablespoons low fat from age frais
3 eggs
2 packets of yeast
5 tablespoons of warm water
Line a loaf tin with baking paper and preheat the oven to 200 °C.

The correct way to blend theses ingredients is to mix all the dry ingredients in one bowl, the wet ingredients in another bowl and then mix the 2 together. More often than not though I start with the wet ones then add in the dry. So do what works for you.

Once the ingredients are fully mixed (I whisk them together), I pour the bread mixture into the prepared loaf tin, put a clean tea towl over the top, and leave somewhere warm for the mixture to rise a little. This makes for a much lighter loaf.

Place the loaf tin in the preheated oven for 10 minutes at 200 °C. Then turn the oven down to 180 °C and cook for another 20 minutes.

Turn the loaf out onto a cooling rack. Slice into 15 slices (just under 1cm thick).

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