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a loaf of bread

#1
can anyone help me out here...

i need the recipie for a loaf of dukan bread! i just dont know how much of stuff to put in and how long i cook it for? can i make a loaf in the microwave or do i have to use over and how long for??

Also a quiche recipie if anyone has one?
 
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Maintainer

** Chief WITCH **
#2
I've never tried to make Dukan bread. The recipe on my French site is:

- 1 tablespoon wheatbran
- 2 tablespoons oatbran
- 1 egg
- 1 or 2 tablespoons fat free fromage frais
- 1/2 teaspoon baking powder
(Add herbs, spices etc if you want to.)
Microwave 5 mins in small plastic container.
If you want a crusty slice, grill it afterwards.


Quiche... you can do pretty much what you like (no pastry base of course!!). I tend to make mine in silicon muffin moulds, so that I can have several different sorts.

For six mini quiches, because I'm trying to cut down on egg consumption, I use 1 large or 2 small eggs, spoonful fat free fromage frais, salt, pepper herbs...

In the bottom of my muffin cases, I put any and all of cooked salmon, smoked salmon, chicken, prawns, smoked chicken, crabstick, tuna, etc... and in a couple, I'll put some tomato and onions for PV day (and will put LOADS of herbs on top of those ones so that I can recognise them!). Then I simply spoon on some egg - not a lot.
 
#3
I've never tried to make Dukan bread. The recipe on my French site is:

- 1 tablespoon wheatbran
- 2 tablespoons oatbran
- 1 egg
- 1 or 2 tablespoons fat free fromage frais
- 1/2 teaspoon baking powder
(Add herbs, spices etc if you want to.)
Microwave 5 mins in small plastic container.
If you want a crusty slice, grill it afterwards.

So if i wanted to make a whole loaf do i just tripple the amound and microwave for longer in a bigger tub?


Quiche... you can do pretty much what you like (no pastry base of course!!). I tend to make mine in silicon muffin moulds, so that I can have several different sorts.

For six mini quiches, because I'm trying to cut down on egg consumption, I use 1 large or 2 small eggs, spoonful fat free fromage frais, salt, pepper herbs...

In the bottom of my muffin cases, I put any and all of cooked salmon, smoked salmon, chicken, prawns, smoked chicken, crabstick, tuna, etc... and in a couple, I'll put some tomato and onions for PV day (and will put LOADS of herbs on top of those ones so that I can recognise them!). Then I simply spoon on some egg - not a lot.

No cottage cheese?? also how long do i cook in the over? i have a metal 6 muffin tin.. will just grease it up! Do the quiches rise well??

So basically replacing the formage fraise with milk? cant i just use skimmed milk?
thanks!
 

Maintainer

** Chief WITCH **
#4
I couldn't swear that it would rise (or cook) like a loaf (Dukan cakes tend not to rise particularly well!), hence I'd advise making several "slices". You can only eat one per day anyway...

Quiche - we can't get cottage cheese over here, hence not in recipe! Try it! I have no idea! Fromage frais is thicker than milk so I like the texture but if you're using milk + cottage cheese, that might work. Quiches don't rise particularly, so I pretty much fill my muffin moulds up with bits and then just spoon a little of the egg mix over... (but, as I said, I'm watching egg consumption because of already having 2 a day elsewhere!)

I think you're an inventive cook - try yourself and let us know!

Cooking time? 200°C (20-30 mins = for me 20 in ventilated in city; 30 in non ventilated in country!). Just have a look!
 

Maintainer

** Chief WITCH **
#6
Jaqys - yes I'd try at 200°C. To be honest, I think I cook nearly everything at that temperature, dropping to 150°C for the egg custards, else they go bubbly!!

I honestly don't think "Dukan cooking" is a precise art, and most people taste things one way and then try their own way!!


I 'invented' a sort of flat bread without bran for days you need a bit of bread but have already had your oatbran.

Bread (similar to pita) without bran
one egg
1 tablespoon fat free fromage frais (or natural yoghurt)
1 tablespoon cornflour (tolerated in Cruise, NOT attack)
1/2 teaspoon baking powder

Mix ingredients together. Spoon on waxed paper on baking sheet in blobs (for little blini type shapes - good for serving snacks on), OR into one big flattened out round shape (like a pita). Season. Herbs. Bake (200°C) for about 20 mins... and then I've been known to turn over off and leave it in, and it "dries" out nicely like a pita.

One per day maxi because of cornflour - and only if losing weight correctly and not stagnating.
 
#7
i love the pitta idea! can u make a bunch then keep them in the fridge?

im gona have to stick woth making one bread bun a day i guess!! they are reallly handy for my early morning brekkis i think! i can toast it up and have an egg sarni or chopped kebab or chicken sausages!! hmmmmmmmmmm im goingt o try some saladin there aswell!
 

Maintainer

** Chief WITCH **
#8
I'm sure you can... let us know!!

You could make a batch still, because I'm sure they'd keep nicely. I know some people who make their galettes in the oven, flattened out on waxed or greaseproof paper, and then you can either grill for "toast" or use as "pastry" base for a dessert.

The sky is the limit!

And, as with most Dukan cookery, you need a little imagination to think it's "bread" anyway...
 
#9
Ooh I am so going to make the wee blini/pitta type things, yum, even just to have as a snack with cottage cheese, ooh I feel all exited about them lol, I was reading the recipe thinking, I really cant see how that is going to make a 'loaf' but now I see, perfect, I will make some and if they work great!
 


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