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.


Ingredients
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).