Dukan oat bran pretzels

Name: Dukan oat bran pretzels
Ingredients: 2 and a half heaped tablespoons oat bran; 2 tablespoons wheat bran; 1 tablespoon wheat gluten; 1 level teaspoon salt; 1 heaped teaspoon caraway; 1 tablespoon inactive yeast; 60 ml skim milk 0%

Dessert - Dukan oat bran pretzels by Dafina N. - Recipia

Dukan oat bran pretzels with wheat bran brown slightly on the bottom after 20 minutes in the oven. The dough with gluten and inactive yeast comes together into a firm ball, and caraway gives them their distinctive flavor. I shape them a little narrower so I can nibble on them with my coffee. Preparation: 10 minutes. Cooking: 20 minutes. Resting: 20 minutes. Total time: 50 minutes. Servings: 1. Approximately 175 kcal and 19 g protein per serving.

Ingredients

2 and a half heaped tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat gluten
1 level teaspoon salt
1 heaped teaspoon caraway
1 tablespoon inactive yeast
60 ml skim milk 0%

Preparation

1. Grind the oat bran in a grinder until it’s flour-like. 2. Mix it with the wheat bran, gluten, salt, caraway and inactive yeast. Gradually add the milk until you have a firm dough. 3. Leave the dough to rest for 20 minutes. 4. Shape the pretzels and place them on a baking tray lined with parchment paper. Bake for 20 minutes at 160°C, until the bottoms are lightly browned. 5. Leave them to cool.

Notes

A coffee grinder does a good job of grinding the oats; if large pieces remain, the texture will be coarser. Pour in the milk gradually, since bran absorbs liquid differently, and the dough needs to stay firm. In texture, these are closer to breadsticks than soft pretzels. You can make a triple batch for three days and keep them in a closed container away from moisture. You can replace the caraway with the same amount of garlic powder, ground rosemary or onion flakes; I eat them with low-fat fresh cheese.