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Country Bran Bread

Country Bran Bread

This is a hearty sandwich bread that toasts up beautifully for breakfast as well. If you have a small family, freeze one loaf for later.

Makes 2 large loaves.


  • 3 c all purpose flour
  • 1/4 c dark brown sugar, packed
  • 2 pkgs active dry yeast (4 1/2 tsp)
  • 1 Tbsp kosher salt
  • 1 1/2 c milk
  • 1/2 c water
  • 2 Tbsp butter
  • 1 egg, lightly beaten
  • 1 c miller’s wheat bran
  • 2-3 c whole wheat flour


  1. In a large bowl, mix 2 cups of the all purpose flour, brown sugar, dry yeast and salt.
  2. In a small saucepan, heat the milk, water and butter to lukewarm. Add to flour mixture.
  3. Stir the mixture 100 strokes. Add the egg and remaining cup of all purpose flour. Stir another 100 strokes, scraping the sides and bottom of bowl.
  4. Stir in the bran and enough of the wheat flour to make a soft dough. Turn out on a floured surface and knead 5-10 minutes, adding a bit more flour if needed.
  5. Place dough in a buttered bowl and cover. Allow to double in warm, dark place for about an hour.
  6. Divide dough in half and roll each into a large rectangle. Roll each rectangle tightly to form a loaf. Seal the seams tightly and place in buttered 8-inch loaf pan.
  7. Cover loosely and allow to double in a dark, warm place. Preheat oven to 375 degrees F and place the oven racks slightly below center.
  8. Bake 35 minutes. Brush tops with butter. Allow to stand in pans 5 minutes, before loosening edges and turning out onto a cooling rack to cool completely.

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