Dukan bread with cumin and chili

Name: Dukan bread with cumin and chili - Zoe L.
Ingredients: 3 whole eggs; 8 tablespoons of buttermilk 0.1% fat; 6 tablespoons of oat bran; 3 tablespoons of wheat bran; 2 tablespoons of psyllium husk; 2 tablespoons of cornstarch; 1 packet of dry yeast; 7g; 1 teaspoon of cumin; 1/2 teaspoon of chili flakes; a pinch of rosemary; 1/2 teaspoon of salt.

Pasta/Pizza - Dukan bread with cumin and chili by Zoe L. - Recipia

I recently returned to the Dukan diet after a break, and I remembered these little breads with cumin and chili. I've adjusted the recipe a bit from how I used to make it at first, as I've tried different versions over time. Usually, I make a large batch for three days of cruising and don’t bake daily. I typically get 15 pieces, about five a day. Quick Info Total time: approximately 50 minutes Preparation time: 15-20 minutes (including hydration) Baking time: 25-30 minutes Servings: 15 small breads (for 3 days of Dukan cruising) Difficulty: easy Recipe type: breakfast or snack, Dukan diet cruise phase Ingredients 3 whole eggs 8 tablespoons buttermilk 0.1% fat 6 tablespoons oat bran 3 tablespoons wheat bran 2 tablespoons psyllium husk 2 tablespoons cornstarch 1 packet dry yeast (7 g) 1 teaspoon cumin 1/2 teaspoon chili flakes a pinch of rosemary 1/2 teaspoon salt Preparation Method 1. Break the eggs into a large bowl. Sprinkle in the salt and lightly beat them with a fork until the whites and yolks are combined. 2. Pour the buttermilk over the beaten eggs and mix briefly to make it uniform. 3. In a separate bowl, combine the oat bran, wheat bran, psyllium husk, cornstarch, dry yeast, cumin, chili flakes, and rosemary. Mix them well. 4. Gradually incorporate the dry mixture into the wet mixture, stirring with a spoon. The mixture is quite thick but not firm like traditional rolls. 5. Let the mixture sit for 15-20 minutes to hydrate the bran and activate the yeast. 6. Meanwhile, preheat the oven to 180°C and prepare a baking tray with parchment paper. 7. Using a spoon, form small mounds on the parchment paper. The mixture won’t hold its shape perfectly like cookies, so there’s no need to shape them. 8. Bake the tray in the oven for 25-30 minutes. Check after 25 minutes with a toothpick. If it comes out clean, they are done. If not, leave them for a few more minutes. 9. Remove them from the oven and let them cool on a rack or directly in the tray. Why I make this recipe often Because they are quick to make, don’t require kneading, and keep well for a few days. They can be packed to go. They are quite filling and can replace bread at any meal on the diet. Tips and Variations Tips If you want a lighter texture, use large eggs. The mixture puffs up a bit when baked, but not too much. Don’t let the mixture hydrate for more than 20 minutes, or it will become too dense. Substitutions Instead of buttermilk, you can use low-fat cottage cheese (0.2%), but you’ll need to thin it out a bit with water. For the attack phase, you can skip the wheat bran and cornstarch. Just stick with oat bran and psyllium. They can be made only from egg whites if you don’t want to use the yolks. Variations If you don’t like chili, leave it out or adjust to taste. You can vary the flavors: spices like thyme, basil, or garlic powder also work, but rosemary, cumin, and chili give a distinct taste. Serving Ideas You can eat them plain, with low-fat cheese, with yogurt, or as a base for diet sandwiches. They also go well with boiled eggs, instead of regular bread. Frequently Asked Questions 1. Can they be made without cornstarch? Yes, in the attack phase or if you prefer, you can eliminate the cornstarch. The texture will be a bit denser. 2. Can I use only oat bran? Yes, if you want them suitable for the attack phase, use only oat bran. They will be simpler breads, but still good. 3. Is buttermilk mandatory? No. You can use very low-fat cottage cheese, thinned with water, if you don’t have buttermilk. 4. Can they be stored in the freezer? I have never frozen them, but from experience, the texture changes if you freeze them; they are not as good after thawing. 5. What is the role of psyllium? It helps bind the mixture and gives a less dry texture. Without psyllium, they become more crumbly. Nutritional Values Estimate for 1 small bread (out of 15): approximately 35 kcal, 2 g protein, 0.7 g fat, 5.5 g carbohydrates, 2.5-3 g fiber. The entire batch, divided over 3 days, fits within the Dukan rules for the cruise phase. Values are approximate and depend on the exact products used. Storage and Reheating They store well in the fridge, in a closed container, for up to 3 days. You can warm them slightly in the oven or on a pan if you want them fresher. After two days, the texture becomes denser, but they are still fine to eat. Freezing is not recommended as it changes the taste and texture.

Dukan bread with cumin and chili

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