Bran bread according to Dukan

Category: Yeast bread
Dukan bran bread

Ingredients

Oat bran 30g
Rye bran (wheat bran) 20g
Gluten 20g
Psyllium (phytomucil) 5g
Powdered milk 1.5% 20g
Live yeast (dry) 10g (1 tsp)
Egg 1 PC
Serum (water) 100 ml
Salt pinch

Cooking method

  • Dissolve yeast in whey, add psyllium and let it swell.
  • Add all other ingredients and knead thoroughly.
  • Put the dough into a mold and let it proof (about 1 hour)
  • Bake in an oven preheated to 180 degrees for about 30 minutes (25 was enough for me)
  • Note: the recipe is taken from the profile group in VKontakte


selenа
Mist, Ira, bread is fantastic, but from this amount of ingredients it turns out for one clove
Mist
selenа, Nadezhda, I agree, given that it’s airy is unrealistic ... The bar came out about 27 cm in length and 10 in breadth, for me personally it will be enough for 2 days, if my husband does not sweep everything again, I myself eat very little bread
And then nothing prevents the rate from doubling or tripling
IamLara

What a fluffy one! When the fast ends - I will bake
pawllena
Mist, Irina, thanks for the recipe. Today I will try to bake, though without psyllium.
Mist
Lena, try it, I wonder how it will come out without psilium, I just haven't tried it))
Considering that the dough is made of bran, I kneaded thoroughly, with a break for the bran and gluten to swell.
The dough was not very sticky, it formed normally with hands slightly dipped in vegetable oil.
kil
Ira, and where to buy Gluten and Psyllium (phytomucil) please tell me. I really want to bake your bread.
Mist
Ira, I bought it in a store to Lose weight deliciously in St. Petersburg and then ordered it via the Internet. Moscow also has a sea of ​​similar stores.
It seems like I read gluten in Auchan, but psilium is the same phytomucil (there are pharmacies)
kil
MistIra wentogle it, it turns out that I eat gluten (I bought it in Auchan) there is 60 grams, enough for 3 bread, I'll look for psilium, there is still plum pulp in phytomucil, but after reading it, you can buy it. Knead in a bread maker, bake in the oven, right?
Mist
Irish, you can also bake in a bread maker, generally an original recipe for a bread machine, I just bake in the oven
kil
Mist, Irisha and in baguette forms it will turn out, does not the dough float?
Mist
I didn't swim, I think it will work out
mur_myau
Mist,
Super!!!
pawllena
Dukan bran bread This is my yesterday's bread. Baking without psyllium, the roof did not turn out to be convex, it can be seen that the amount of liquid has not been sufficiently reduced. I liked the taste of the bread, but I will try to bake it without milk powder, with whey.
IamLara
Can't it work without an egg?
Mist
IamLara, Larissa, I don't know to be honest)
I tried many recipes for Dyukanovsky bread, more than half went to the trash. And this one turned out right away and really liked it, so I don't experiment with it in terms of recipes, well, if only add different herbs or coriander / caraway seeds.
IamLara
Thank you!
Mist
Quote: pawllena
I liked the taste of the bread, but I will try to bake it without milk powder, with whey.
Lena, I'm very glad that I liked the taste
Powdered milk can be omitted, it is essentially like an additive here, it gives some creaminess, or so it seems to me
kil
I baked it too, the roof fell off during baking, I still think there is not enough psyllium, this week I will buy it and bake it again. The taste is normal, really bready, but of course it is far from your Irisha even in appearance. But for the buters with my balych, the size was very suitable.The second bran was wheat, you need to buy more rye
Dukan bran bread
Dukan bran bread
Dukan bran bread
Dukan bran bread
Although the baguette was not flat during proofing
Dukan bran bread before proofing

Dukan bran bread after proofing.
How in time I got a mold for baguettes

Mist
kil, Ira, it’s not bad at all, so you’ll buy psyllium and in general there will be beauty :)
What I liked about this bread, that it really tastes like bread, litter for the tautology
And I would have a recipe for balychka
kil
Mist, I make Ira according to Lorik's recipe, it seems to be called basturma, only I make it with nitrite and from cuttings, and accordingly I salt for at least 5 days and observe the proportions of salt-meat according to the rules of nitrite, and then in chaman for another 5-7 days and then I wither (first I dry it in a dryer, then I keep it in the cold for a couple of weeks, periodically drying it and then I eat it) and I practically wash off the chaman. I'm afraid without nitrite. I'll find a link.

Raw-cured pork basturma (dopleta)

Dukan bran bread
Mist
kil, Ira, that's why I'm doing it too, I'll try it deliciously with your variations)
kil
Try Irisha there are a couple more options for the marinade, I'll write.

This is a secret secret.
Generally:
"The meat, pre-cut along the fibers in strips (thickness-30-40 mm, width-50-80 mm, length 200-300 mm.), Survive, remove all fat (absolutely all) salt like fish (salt and oppression). After seven days, soak 4 hours Change the water every hour Place on a flat, inclined surface Cover with a flat sheet on top, put the load and let drain for 12 hours.
Then a string is threaded into each piece and tied so that a loop is obtained. Hang up to dry. It takes a week to dry, the meat should become elastic. Then the marinade is made. You take tomato paste, dilute with water to the consistency of ketchup, add garlic, twisted in a meat grinder (for 10 kg of meat 1 kg of garlic, 2-3 kg of tomato paste, depending on the density), spices. From spices I add 100-150g of chaman, hot red pepper (required), black ground pepper 100-150g, hops - suneli. In this combination, if there is a chaman - good, no - and not necessary. Everything is mixed, slightly salted. Dried meat is placed in the marinade. It is kept in it for 7-10 days. Then it is pulled out of the marinade. Flour is added to the marinade, water, if necessary. Brought to a consistency like pancake dough. This dough is applied to the meat in a thin layer.
The meat is then hung out again and dried for several days. "
Try to do it, eat away the mind.

Mist
I write down I will try
and I made a couple of pies, very tasty, the dough came out thinly (as I love) and there are more fillings
the truth is they look ugly, the dough is tender, damaged them while taking out
Dukan bran bread
kil
What beautiful, give the recipe to spread.
IamLara
MistWhat kind of molds with bows? I always eat out the filling in pies
Mist
IamLara, Larisa, these are Gifts from Nordic Ware.
Quote: IamLara
I always eat out the filling in pies
and I am the same
Anna1957
Irina, have you tried adding rye malt? I would like more rye bread to taste. I got hold of phytomucil here and, thinking that the bran does not rise by yeast, mixed it with soda, but not the essence. The taste was sweetish (no sugar or stevioside was added). Really from 0.5 g of prunes? More like a cupcake texture. I will, of course, still try, it is already normal according to the recipe.
Che topic died out after such handsome men?
Mist
Anya, have not tried
Perhaps the sweetness of prunes. In this recipe, the dough is definitely not cupcake, I don't even know what the effect is)
Anna1957
Quote: Mist

Anya, have not tried
Perhaps the sweetness of prunes. In this recipe, the dough is definitely not cupcake, I don't even know what the effect is)
Yes, that's not why I did it, I say - I mixed something incomprehensible Never baked rye bread without yeast. and then something overshadowed me - there is a soda
Marina22
Mist, thanks for the recipe. only the "overseas" components of the purchase remained. Will it work in the cartoon?
Anna1957
Quote: Marina22
only the "overseas" components of the purchase remained.
Marina, don't you have psyllium for sale? I read it. that, for example .. in Sweden in supermarkets you can buy it.
Marina22
Anna1957, for sale. Found it on the internet. Just pay a lot for shipping. I will not rush to take a look at the shops. And you still need to look for gluten.

psyllium we have so funny called-flea seed (because of the external resemblance to fleas, so they write)

Mist
Quote: Marina22
Will it work in the cartoon?
Marina, I have not tried, I will not tell
Anna1957
Quote: Marina22
psyllium we have so funny called-flea seed
So not only with you, with us too. Husk of plantain seeds.



Added on Monday 24 Oct 2016 09:42 PM

Irina, here's another thing I wanted to ask. It is also used in its pure form as a laxative. I hope there is no such effect from bread?
Mist
Anya))) definitely not))))
Anna1957
But why don't you have pictures of the dough in the recipe? Before and after getting up? Maybe you can throw it somehow? Can I roll it out? Or just mold with your hands?
Mist
I will do, I will take a picture.
No, it won't work, only with your hands.
Anna1957
Quote: Mist
will not roll out
I saw a recipe for bagels somewhere - they were rolled out there. Here I was jammed not childishly with this psyllium And I also read about pancakes with him - they write that it looks like a jellyfish
kil

I have 3 kg of beef dried.

I'll start baking bread soon
Macha
I baked this bread twice. Thanks to the author of the topic for sharing. This is the most successful recipe I've tried.
My psyllium is very strong, it swells so quickly that if you don't add yeast right away, you won't add it later.
The first time, strictly according to the recipe - it turned out well, but too dense.
The second time I adjusted the recipe for my psyllium. I added not 100 ml of water, but 150 ml. I didn't change anything else in the proportions, I just added a little sugar substitute, otherwise the yeast must eat something ... It turned out great.
Tasty, reminiscent of grain bread, the crumb is soft, finely porous.
Anna1957
Quote: Macha
I just added a little sweetener, otherwise the yeast must eat something
Yeast is not human, they don't eat sugar substitute. Even on Sibarit, a little sugar is added - the yeast will eat it.

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