This All-Bran Fruit Loaf is a great way to switch up your mornings – packed with fibre, easy to make and delicious toasted and spread with butter or simply sliced for a tasty and filling breakfast on-the-go.
In collaboration with Kellogg’s
My love of All-Bran goes all the way back to my childhood – I used to snack on it straight out of the box! This easy bran loaf is a great way to use All-Bran and a delicious quick tea bread in its own right.
This fruit loaf is packed with goodness, plump fruit and nuts – basically a really tasty way to fill up when you are in a hurry. Bake it on the weekend, slice and freeze and you have a delicious breakfast or treat on stand by – simply toast from frozen!
This healthy bran loaf is low in fat and high in fibre*. It also contains little in the way of sugar so it makes for a great breakfast or a snack to stave off hunger.
* Wheat bran fibre is a superior fibre in relation to its efficacy in accelerating intestinal transit and has the most scientific evidence. 10g wheat bran fibre daily contributes to an acceleration of intestinal transit. All-Bran Original contains 11g per serving. Enjoy as part of a healthy diet and lifestyle.
This was given to me by a friend who also uses a bread machine.
Ingredients
- warm water (110 degrees F/45 degrees C)
- dry milk powder
- whole wheat flour
- whole bran cereal
- active dry yeast
Directions
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Prep: 25 min. + rising Bake: 25 min.
“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.”
- 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
If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.
1 slice: 113 calories, 3g fat (2g saturated fat), 7mg cholesterol, 326mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 3g protein.
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Healthy and filled with fibre this wheat bran bread is easy to make and taste absolutely delicious.
Wheat Bran Bread Recipe
I never thought bran bread would turn out this beautiful. Loved the porous texture. I loved the chewiness of the bread, i feel really healthy when i eat this.
Bread is a staple food that is typically baked from a dough of flour and water. It has been an important part of many cultures; diets throughout recorded history and around the world. Bread, particularly wholemeal bread, is a good source of dietaryfibre, which helps to keep our digestive system healthy, regulates blood sugar and cholesterol levels, and keeps us feeling fuller for longer.
This bread was my experiment, i just measured my own ingredients and baked this. Just look at those texture, very porous and spongy like. Seeing the dough too sticky I thought this bread would be a disaster, but to my surprise it turned out to be perfection. Now this recipe is going to be in my repitore. Going to enjoy this for a few days.
Similar Recipes,Whole Wheat BreadWhite BreadMulti Grain BreadVegan White BreadOats Honey BreadMilk Honey BreadGarlic and herb bread
Ingredients for Wheat Bran Bread Recipe
Wheat Bran:Wheat bran tastes sweet and nutty. It can be used to give bread, muffins, and other baked goods texture and flavour. Wheat bran is the protective outer shell of the wheat kernel that is removed during milling.
Honey :Honey has been used for centuries in baking and bread baking because it adds moisture to the dough or batter. When used properly, the sugars in it can aid yeast growth.
Dry Yeast :Most bread recipes call for active dry yeast when made at home. This yeast looks like small, tan granules the size of poppy seeds when it comes out of the package. The yeast has a long shelf life in this state if stored in a cool, dry place.
This is so easy to make as well and it makes the perfect toast or taste just delicious when spread with some jam or preserves over it when sliced fresh from the loaf.
How to Make Bran bread
- Take yeast in a bowl, add in ¼ cup of warm water, add in honey and let it sit for 5 mins.
- Now take wheat bran in a bowl, add in the remaining warm water and mix well. Let it sit for 5 mins.
- Add in oil, yeast water, wheat flour, 2 cups of all purpose flour and mix well. Give it a good mix. The dough will be very sticky.
- Now cover this with a plate and let it rest somewhere warm till it doubles in size, atleast 1 hour.
- After it has risen, add in remaining 1.5 cup of flour and knead well. you can use a ladle and mix it very very well. This develops the gluten. The dough will be still sticky but little elastic.
- Now oil a loaf pan really well, spoon the dough in it and smooth the top.
- Now let it rest for 30 to 45 mins in a warm place.
- During the last 10 mins of rising. Preheat oven to 200 degree C.
- Now place the pan into the oven and bake for 15 mins in 200 degree C. After that reduce the temp to 180 degree C and bake for 20 to 25 mins further.
- Now remove it and remove the loaf from pan.,let it cool on a wire rack.
- Once it is cooled, slice and serve.
Hope you will give this a try and let me know how it turns out for you..
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
- All Purpose Flour
- Salt to taste
- Take yeast in a bowl, add in ¼ cup of warm water, add in honey and let it sit for 5 mins.
- Now take wheat bran in a bowl, add in the remaining warm water and mix well. Let it sit for 5 mins.
- Now add in oil, yeast water, wheat flour, 2 cups of maida and mix well. Give it a good mix. The dough will be very sticky.
- Now cover this with a plate and let it rest somewhere warm till it doubles in size, atleast 1 hour.
- After it has risen, add in remaining 1.5 cup of flour and knead well. you can use a ladle and mix it very very well. This develops the gluten. The dough will be still sticky but little elastic.
- Now oil a loaf pan really well, spoon the dough in it and smooth the top.
- Now let it rest for 30 to 45 mins in a warm place.
- During the last 10 mins of rising. Preheat oven to 200 degree C.
- Now place the pan into the oven and bake for 15 mins in 200 degree C. After that reduce the temp to 180 degree C and bake for 20 to 25 mins further.
- Now remove it and remove the loaf from pan.,let it cool on a wire rack.
- Once it is cooled, slice and serve.
Bran Bread Step by Step
Some say the word bread comes from an older root related to brewing, in reference to the rising action of the yeast, but its more likely to have come from a root related to breaking things up into small pieces.
What is wheat bran?
The bran is the hard outer layer of the wheat kernel that is high in nutrients and fibre. The bran is removed from the wheat kernel during the milling process and becomes a byproduct. Wheat bran tastes sweet and nutty.
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!
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Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 180°C (350°F). Mist a small loaf pan with cake release spray and line with baking paper letting the edges overhang.
Add the milk to your mixing bowl and heat in the microwave (or a saucepan). Stir in the All Bran, chopped dates and brown sugar.
Leave to stand for 10 minutes or until the Kellogg’s All-Bran Original has soaked up the milk and has broken up.
Stir in the egg then sift in the flour and baking powder. Fold the flour into the wet ingredients then add the chopped walnuts.
Spoon into the prepared tin. Top with the walnut halves and sprinkle with the Demerara sugar. Bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
To add shine and a touch of sweetness, brush the warm loaf with a little honey. Lift using the overhanging paper and cool on a wire rack. Slice and serve on its own or toast and spread with butter and a little honey.
Storing your bran loaf
Wrap the loaf in foil and store in an air-tight container for 3-4 days, slicing as you go.
Better yet, slice the loaf, wrap well and freeze in a suitable container for up to two months. Toast the slices from frozen – delicious!
Recipe Notes
- If you use self-raising flour instead of plain make sure to leave out the baking powder.
- Replace the walnuts and dates with a pack of trail mix – a great way to use a variety of mixed dried fruit and nuts! Do chop any big nuts and fruit pieces before adding to your loaf.
- A spoonful of ground cinnamon or nutmeg adds a great hint of spice. You can also add orange or lemon zest.
- (1 cup) Kellogg’s All-Bran Original
- (1 cup) chopped dates or any dried fruit of your choosing
- (1 cup) skimmed milk, hot
- (½ cup) brown sugar
- (1 cup) flour plain / all purpose
- (1 cup) chopped walnuts or any nuts of your choosing
- , to top
- , to brush on loaf (optional)
- Preheat the oven to 180°C (350°F). Mist a small loaf pan with cake release spray and line with baking paper letting the edges overhang.
- Add the milk to your mixing bowl and heat in the microwave (or a saucepan). Stir in the All Bran, chopped dates and brown sugar. Leave to stand for 10 minutes or until the Kellogg’s All-Bran Original has soaked up the milk and has broken up.
- Stir in the egg then sift in the flour and baking powder.
- Fold the flour into the wet ingredients then add the chopped walnuts.
- Spoon into the prepared tin. Top with the walnut halves and sprinkle with the Demerara sugar.
- Bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
- To add shine and a touch of sweetness, brush the warm loaf with a little honey.
- Lift using the overhanging paper and cool on a wire rack.
- Slice and serve on its own or toast and spread with butter and a little honey.
https://youtube.com/watch?v=Bjix_xwEb8c%3Ffeature%3Doembed
BRAN LOAF INGREDIENTS
You will just need a bowl and a spoon for this easy recipe. A small loaf pan (1lb/450g) is ideal for baking.
- Skimmed milk or any liquid of your choice, such as orange juice, hot tea or simply hot water. Warming the liquid will help rehydrate the dried fruit and break up the bran.
- All-Bran: You can use All-Bran Original, bran buds or bran flakes for this recipe. Just make sure the bran dissolves before you add the flour.
- Dates or any dried fruit, such raisins, apricots, prunes, cranberries etc.
- Brown sugar or you can use a granulated sweetener such as Sukrin Gold.
- One large egg to bind everything together.
- Flour: you can use plain flour (all-purpose) with added baking powder or you can simply use self raising flour without any added raising agents. For even more fibre you can use wholemeal flour or spelt flour.
- Walnuts or any nuts you like such as pecans, almonds and so on.
- A sprinkling of demerara sugar adds a welcome bit of crunch and sweetness to the crust.
