Buttermilk bread /recipe below
Vorbereitung: Die trockenen Zutaten miteinander vermischen. Den Backofen auf 160 Grad vorheizen.
90 g Haferkleie – (Dukan geht von 12-15g pro EL aus)
15 g Weizenkleie – (ca 3 EL)
5 EL Gluten
1 EL Eiweiss/Protein-Pulver
1,5 EL Leinsamen (in P 1 weg lassen)
1 TL ÖL
½ TL Salz
½ Päckchen Trockenhefe
200ml Buttermilch mit
1 Ei verrühren. Die trockenen Zutaten dazu geben und gut vermischen.
Muss man nicht unbedingt gehen lassen, würde es allerdings bevorzugen.
Dann das geformte Brot ca 50 Minuten backen.
#Phase1 #Buttermilch-Brot #Brot
when you speak english
Preparation: Mix the dry ingredients together. Preheat the oven to 160 degrees.
90 g oat bran - (Dukan assumes 12-15g per tablespoon)
15 g wheat bran - (approx. 3 tablespoons)
5 tablespoons gluten
1 TBSP protein powder
1,5 tablespoons linseed (leave out in P 1)
1 TSP. OIL
½ tsp salt
½ Package of dry yeast
200ml buttermilk with
Stir 1 egg. Add the dry ingredients and mix well.
If you do not have to let it go, however, it would be preferable.
Then bake the formed bread for about 50 minutes.
Very advantageous made by Heidi Demel-Schmidkonz with the portionwise vacuuming. And freeze.
The bread is sufficient for 3 days at P 2; and 5 days P 1