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 Lucy Parissi | Supergolden Bakes This flourless bread is made with oatbran and suitable for those following the Dukan diet. 5 from 5 votes Print Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 10 Makes 1 small loaf Calories: 136 kcal Ingredients 180 g | 6.3oz oatbran 180 g | 6.3oz oatbran

80 g | 2.8oz skimmed milk powder 80 g | 2.8oz skimmed milk powder

5 tbsp wheatgerm 5 tbsp wheatgerm

3 tbsp organic milled flaxseed 3 tbsp organic milled flaxseed

1 tbsp stevia optional 1 tbsp stevia optional

1 tsp salt 1 tsp salt

1 tsp baking powder 1 tsp baking powder

2 sachets fast action yeast 14g 2 sachets fast action yeast 14g

5 tbsp 0% Greek yoghurt 5 tbsp 0% Greek yoghurt

5 tbsp warm water 5 tbsp warm water

3 eggs separated 3 eggs separated

2-3 tbsp mixed seeds pumpkin, sunflower, sesame etc 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. Nutritional Info Calories: 136 kcal | Carbohydrates: 19 g | Protein: 10 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 51 mg | Sodium: 299 mg | Potassium: 379 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 245 IU | Vitamin C: 0.6 mg | Calcium: 158 mg | Iron: 1.8 mg Tried this recipe? Mention @supergolden88 or tag #supergoldenbakes

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