TOTAL TIME: Prep: 30 min. + rising Bake: 35 min.
MAKES: 16 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/3 cup boiling water
  • 2 tablespoons vegetable oil
  • 1/3 cup plus 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/3 cup cold water
  • 1/3 cup wheat bran
  • 1 cup whole wheat flour
  • 1-3/4 to 2 cups all-purpose flour

Nutritional Facts

1 slice: 113 calories, 2g fat (0 saturated fat), 0 cholesterol, 146mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.


  1. In a bowl, dissolve yeast in warm water; set aside. In another bowl, combine boiling water, oil, sugar and salt; stir until sugar is dissolved. Stir in cold water and bran. Stir into yeast mixture. Add whole flour and 1-1/2 cups all-purpose flour. Beat on medium speed for 2-3 minutes. Stir in enough remaining all-purpose flour to make a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch the dough down; cover and let rest for 8 minutes. Shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-45 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).
Originally published as Bran Yeast Bread in Taste of Home April/May 2001, p53

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