This recipe has enough oat bran and wheat bran for five days allowance on the Dukan diet, so please slice the whole loaf up and divide it into five lots.  Then wrap each lot in alfoil & clingwrap and freeze until needed. 

If you don’t have wheat germ, you can change the oat bran and wheat bran quantities to 10 tbspn each.


8 tbspn oat bran

8 tbspn wheat bran

4 tbspn wheat germ

10 tbspn skim milk powder

1 tspn baking powder

1 tspn salt

16g quick fast yeast 

1 tbspn no fat plain yoghurt (I used no fat vanilla yoghurt)

4 tbspn fromage frais or philidelphia extra light cheese (I used lite creamed cottage cheese

3 eggs

4 or 5 tbspn warm water


Use 2 bowls.  In the first bowl mix the yeast, water and philidelphia cream cheese and give a good whisk.

Mix all the other ingredients together in a larger bowl.

Add the yeast mixture to the other ingredients and whisk well.

Pour mixture into a loaf tin (I used a silicone loaf pan) and cook in a hot oven (200 degrees celcius) for 10 minutes.  Reduce temperature to 180 degrees and cook for a further 20 minutes.


This tastes like bread but heavier.

As mentioned in the Ingredient section I did alter the ingredients and it still tasted great.

If cut into five portions there is actually 2 tablespoons of Oat bran in each serve.