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Whole Wheat Bran Bread

 Whole Wheat Bran Bread
"MOM CREATED the recipe for this bread herself, and it's a winning combination of ingredients. It's always a treat when it's on the table accompanying one of her delicious meals."
32 ServingsPrep: 25 min. + rising Bake: 25 min.


  • 1-1/2 cups water, divided
  • 3/4 cup milk
  • 1 cup All-Bran
  • 6 tablespoons butter, cubed
  • 1/3 cup dark molasses
  • 3 tablespoons sugar
  • 4 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups whole wheat flour
  • 3-1/4 to 3-3/4 cups all-purpose flour


  • In a saucepan, combine 1 cup water and milk; bring to a boil. Remove
  • from the heat; stir in the cereal, butter, molasses, sugar and salt.
  • Cool to lukewarm. Heat remaining water to 110°-115°; pour
  • into a large bowl. Sprinkle with yeast; stir until dissolved. Add
  • cereal mixture and whole wheat flour; beat well. Add enough
  • all-purpose flour to make a stiff dough. Turn out onto a floured
  • surface; knead until smooth and elastic, about 6-8 minutes. Place in
  • a greased bowl, turning once to grease top. Cover and let rise in a
  • warm place until doubled, about 1 hour. Punch the dough down. Shape
  • into two loaves and place in greased 8-in. x 4-in. loaf pans. Cover
  • and let rise until doubled, about 1 hour. Bake at 400° for 25-30
  • minutes. Yield: 2 loaves.

2 of 2

Whole Wheat Bran Bread (continued)

If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.
Nutritional Facts: 1 serving (1 slice) equals 113 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 326 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.