High Flavor Bran Bread

Dry. Poor flavor.

Made this bread with the following changes. – Added 3 T gluten. Made the bread q bit too chewy. I’ll try 1 – 2 T next time. – Added 2 T white sugar because someone said it needed to be sweeter. It is a bit too sweet now, omit next time. – used less whole wheat and more white as suggested. Will stick with that. – Added 2 T flax seed, ground it with the bran flakes in a magic bullet. Liked that, gave the loaf a nutty flavor. – Made by hand using 1 ceramic bread pan. Took about 45 minutes to bake at 375.

Just made this for the first time; I used a lemon flavored olive oil for the vegetable oil, and I like to add millet, flaxseeds, and sometimes other seeds to the bread recipe, and I did that with this one, but otherwise followed the recipe exactly. I thought it came out very good. I have put it into my favorites file, and will make it again!

I used whole wheat pastry flour, added a couple of tablespoons of wheat gluten and baked it in the oven at 375 for about 40 minutes. I also added a little more yeast, maybe 1/2 teaspoon because as I looked at the recipe it didn’t seem to have enough yeast. I think it would have risen fine without the extra yeast though. I used a bread machine to prepare it and used the whole wheat setting.

This is just what I was looking for – a dense, healthier bread that would be great with honey, for pre-workout and pre-run carbs. I made just a couple of substitutions: nonfat milk in place of water, since I don’t have dry milk, and coconut oil for vegetable oil. I used a combination of All-Bran, wheat bran meal and 10-grain cereal. I also used the dough setting on the bread machine, and baked it in the oven (350 for about 25-30 minutes).

Nice bread with a great hearty texture and wholesome taste. I don’t like things too sweet so I used only 1 tablespoon each of molasses and honey and then used only 1 teaspoon of salt. Use a good tasting bran cereal, one that you like, as this will make a difference in the taste of your bread. I crushed the bran flakes to a course consistency for better distribution and always use fresh ingredients for success. This bread made for great sandwiches and toast in the morning. In my opinion I thought it baked up to bakery quality and will be a recipe I use often.

I thought this bread was wonderful and made the most delicious French Toast! My mother-in-law tried it and now I have to make her a loaf. I think I will try the suggestion of adding an additional 2 Tbsp of Honey – sounds even yummier!

This bread is the BEST! I make it once a week. I put it in the bread maker on the dough setting then bake for 33 min at 350F. I often will add 1/4C Flax seed for additional texture. This bread is dense and moist, everyone raves about it.

Very good flavor. A recipe that can be played with and still have good results. A wonderful way to use up left over cereal.

A very good basic bread. Only changes – cut the honey/molasses in half (diabetic) and used my dough cycle (don’t like the shape loaf the machine bakes) and baked in the oven. Have made this a number of times – it has never failed, and have added it to my “keepers”.

Just took two loaves of this recipe out of the oven and the verdict: delicious! I made the recipe as listed except that I made it by hand instead of the machine, used 1 cup water and 1/2 cup milk instead of the dry milk powder, and baked the two 1 lb. loaves at 350 degrees F for 30 minutes. I’ll be making this again for sure. Thanks to Jennifer for the recipe!

This is WONDERFUL bread. I threw in some ground flax, and used wheat bran instead of bran cereal, but otherwise followed the recipe as stated. I used the dough cycle and then baked the bread in the oven. Fantastic! I got 2 medium sized loaves out of this recipe.

Really good bread! I used wheat bran instead of whole bran cereal, and should have put it in my machine right after the liquids. I used the dough setting as I wanted to shape and bake my own loaf. (After removing the dough from the machine, I let it rise for 45-50 min, then baked it for 30 min. in a 350 oven.) This recipe could easily make 2 loaves. I made one HUGE loaf and hubby and I both agreed that it’s the best whole wheat/bran bread to come out of the breadmaker!

This is an incredible bread. It is a 2 lb bread and looks beautiful I followed the directions except I did not have dried milk so I just substituted a few tablespoons of the water with milk. This is our favorite wheat bread. Thanks Jennifer

Great bread! Very hearty, has the density of a batter bread, like banana bread. I am very happy with how moist it turned out. Hubby likes it with PB & J! I used Fiber 1 original and you can see chunks of that throughout the bread, looks cool. My 4 y.o. called this treat bread, now that’s pretty awesome!

I followed the recipe exactly and the bread came out great. I used All-Bran cereal. Nice dark color and very nice texture. I’m sure I’ll make this again.

I love this bread, very nice and dense, just what I was looking for. I omitted the molasses because with honey it was sweet enought for us. Thanks Jennifer this is a keeper!

I love love love this bread, I hand make my breads so I bake it at 375 or 400 for 40 minutes. My ingredient subs are soy milk powder so it is not a dairy bread and agave instead of molasses. I also always have to add more flour to make it the right consistency, everything else is as is.

this is a very good bran bread…quite dense and i also used brown sugar instead of molasses like one viewer suggested and added vital wheat gluten…but i really liked it…i will make it again…

I’ve made this bread twice and it is delicious. I didn’t have molasses so I used brown sugar instead and it was yummy. I used Kellogs All Bran for the cereal. This will be a mainstay in our household!

The best bread I’ve had in a long time! Moist, dark, dense and delicious. All this and good for you too! I stuck to the recipe exactly as written and it was just perfect.