Michelle is someone I met on FB. We have an entire country separating us but we have one thing in common. We’re both on the Dukan diet. She posted a bread recipe that she adapted from a Dukan-friendly version she saw online and I took it a step further and split it into two smaller loaves and put cinnamon and sweetener in the middle and top of one of them! Anyway, thanks Michelle, WE hope you enjoy this recipe!
DUKAN BREAD (Adapted by Michelle Heitmann and jlo)
2 packages quick yeast
5 T warm water 115 degrees
4 T fat free cream cheese, softened
1 T fat free greek yogurt
1 cup oat bran
1/2 cup powdered skim milk
1 t baking powder
1 t salt
Whisk yeast, water, cream cheese and yogurt. Set aside while gathering your dry ingredients together so the yeast can bloom. Mix all dry ingredients together. Add yeast to dry ingredients and whisk all together, then add eggs, one at a time and mix until all blended. Set in a warm place for an hour or two covered with a damp cloth. It should at least double in size. I separated the dough in half and poured it into two mini loaf pans sprayed with olive oil spray. One of them I sprinkled a sweetener and cinnamon mixture in the middle of the loaf and on top (I’m hoping to make french toast in the morning with it!!). You can pour the entire recipe into one loaf pan sprinkled with olive oil spray also.
Bake loaves in a 400 degree oven for 10 mins, then reduce to 350 for 11-13 minutes (15-20 if baking just one loaf). When an instant thermometer inserted into the middle says 158-160 they’re done. Let cool in the pan, run a knife along the edges and remove. Let loaves cool on a wire rack.
These mini loaves are 5 servings each of your daily oat bran at 2 tablespoons a day. Once you’re in stabilization, the loaves should last you about 3 days each.