This bran bread recipe is perfect for anyone who wants extra fiber without baking with whole wheat. It’s simple to prepare in a bread machine and produces a nicely shaped, evenly browned loaf.
Last Updated on November 12, 2024 – Originally Posted March 2017
Note: I tested this bran bread recipe in a Zojirushi BB-PAC20 bread machine and have made it at sea level and at 3,700 feet elevation with good results. Your machine may have slightly different order-of-ingredient requirements; follow your manual for best results.
Featured Comment
I’ve made this 5 times, perfect rise and loaf every time—chewy, slightly dense, perfect for toast and sandwiches. ~ Lois
Bran Bread Overview
This bran bread recipe adds extra dietary fiber using bran flakes cereal while keeping the loaf mild in flavor and pleasant in texture for those who don’t prefer whole wheat. The bran flakes give the bread a slightly rustic, hearty feel without overwhelming the taste, and you don’t need to crush the flakes—your bread machine will incorporate and break them down during mixing and kneading.
Bran is the outer layer of cereal grain and is a natural source of fiber, essential fatty acids, and several vitamins and minerals. This recipe also uses powdered milk, which is milk that has been dried for a long shelf life and provides additional richness and structure to the loaf without adding liquid milk.
I especially liked how this loaf bakes: uniform shape, even browning, and a firm crumb that makes excellent toast and sturdy sandwich slices.
How to Make Bran Bread
This recipe is written for a two-pound bread machine. Use the basic/white setting with medium crust. Follow your machine’s manual for the recommended order of ingredients—many machines ask for liquids first, followed by dry ingredients, and yeast last.
Let the machine crush the bran flakes for you.
After the dough has been kneading for five to ten minutes, open the lid and check its consistency. It should form a smooth, round ball. If the dough looks dry and crumbly, add water a teaspoon at a time until it comes together. If it looks too wet and sticky, add flour a tablespoon at a time until it forms a soft, slightly tacky ball that holds its shape.
FAQ (Quick Tips)
- Yeast types: Active dry yeast works well for this recipe. If you use instant or bread machine yeast, you can usually substitute them using common yeast-conversion methods, but follow package guidance for timing.
- Machine size: This recipe is scaled for a two-pound loaf. If you own a different size of bread machine, scale the ingredients proportionally or consult conversion guidance for your model.
- Flour choice: Bread flour produces a chewier crumb and better structure, while all-purpose flour will make a slightly softer loaf. The recipe below uses bread flour for best texture.
Easy Bran Bread Recipe – Two Pound Loaf
Use the basic/white setting with medium crust on a two-pound bread machine.
Ingredients:
- 1 1/2 Cups Water (about 355 ml)
- 3 3/4 Cups Bread Flour (about 469 g)
- 1 1/4 Cups Bran Flakes Cereal (about 50 g) — do not crush
- 2 1/2 Tablespoons Sugar
- 2 Tablespoons Powdered Milk
- 1 1/2 Teaspoons Salt
- 2 Tablespoons Olive Oil
- 2 Teaspoons Active Dry Yeast
Instructions
- Set your bread machine to the basic or white bread program for a two-pound loaf and choose medium crust.
- Add the ingredients to the bread pan following your machine’s recommended order. For many machines that means: liquids first (water and oil), then dry ingredients (flour, powdered milk, sugar, salt), then bran flakes on top, and finally the yeast placed in a small well in the flour so it doesn’t contact liquids right away.
- Start the machine. After the first five to ten minutes of kneading, open the lid and check the dough. It should be a smooth, round ball. Adjust hydration if necessary: add water by the teaspoon if too dry, or flour by the tablespoon if too wet.
- Allow the machine to complete the full cycle of kneading, rising, and baking.
- When baking completes, remove the loaf from the pan and cool on a rack for at least 20–30 minutes before slicing. Cooling helps set the crumb and makes slicing cleaner.
Recommended Equipment
- Bread machine (two-pound capacity)
- Bread knife for slicing
- Measuring cups and spoons
Notes
This recipe was developed and tested using U.S. customary measurements; metric conversions are provided for convenience. If you prefer a slightly lighter or denser loaf, experiment with small adjustments to flour and water until you find the texture you like.
Nutrition (per slice)
- Serving: 1 slice
- Calories: 165 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 3 g (Saturated fat: 1 g)
- Fiber: 2 g
- Sodium: 275 mg
All information on this page is provided for informational purposes only. Nutritional figures are estimates and should be used as a general guideline.