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Whole Wheat Bran Bread

Whole Wheat Bran Bread

Try these muffins with a cup of low-fat yogurt and a fresh fruit salad for a delicious, nutritious and super-quick breakfast. It's an easy way to start the day right.

Prep Time: 30 minutes

Total Time: 3 hour 55 minutes

Servings: 15


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup Kellogg's® All-Bran® Original cereal
  • or 1 cup Kellogg's® All-Bran® Bran Buds® cereal Buy Now
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package dry yeast
  • 3/4 cup milk
  • 1 tablespoon light molasses
  • 3 tablespoons margarine or butter
  • 1 egg
  • 1 tablespoon margarine or butter, melted


1. In small mixing bowl, stir together flours. Set aside. In large bowl of electric mixer,
combine 1/2 cup of the flour mixture, the Kellogg's® All-Bran® cereal, sugar, salt
and yeast. Set aside.

2. In small saucepan, combine milk, molasses and the 3 tablespoons margarine.
Place over low heat until very warm (120° to 130° F), stirring frequently. Remove from
heat. Gradually add to cereal, beating at low speed. Increase speed to medium and
beat for 2 minutes, scraping bowl occasionally.

3. Add egg and 1/4 cup of the flour mixture. Beat at high speed on electric mixer for
2 minutes. With spoon, stir in remaining flour mixture to make a stiff dough. On lightly
floured surface, knead dough about 5 minutes or until smooth and elastic. Place in
large bowl coated with cooking spray. Spray top of dough. Cover lightly. Let rise in
warm place until double in volume (about 1 hour).

4. Punch down dough. Shape into smooth round ball, being careful not to make large
folds in dough. Place on baking sheet coated with cooking spray. Cover and let rise in
warm place until double in volume (about 1 hour).

5. Bake on center rack, at 375° F about 25 minutes or until golden brown.
Immediately remove from baking sheet. Place on wire rack. Brush with melted
margarine. Cool completely.

Yield: 1 loaf, 15 slices

Nutrition Label