Bread Machine Bran Bread

Bread Machine Recipes | 3 comments

Another healthy choice – this bread is good anytime – good toasted for breakfast, for sandwiches, and for dinner with a casserole or soup, too. You can make this bread on the delay timer.

Bread Machine Bran Bread

Joan Donogh
Bread machine recipe for bran bread.
4.50 from 2 votes
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Side Dish
Cuisine American
Servings 12


  • 1 cup water
  • 1 1/2 tablespoons butter melted
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons instant milk powder
  • 2 2/3 cups flour
  • 2/3 cup bran
  • 1 package bread maker yeast


  • Add all ingredients to the bread maker pan in the order listed (or as directed in your bread maker instructions).
  • Set bread maker to the regular setting and start.



  1. Anne

    4 stars
    Is this recipe for a 1.5 pound loaf? I’m looking for a bread machine bran recipe and this sounds great. I’m going to try it. But my bread machine had a lot of settings eg white, whole wheat, sweet, French etc. I can figure whether to set for white or wheat but I normally have to guess whether it’s 1 lb, 1.5 lb or 2 lb by the amount of flour in the recipe and that makes a big difference in the amount of cooking time. Also can’t use the cooking time in this recipe to judge the size loaf because all the sizes for my machine are longer than 2 hours. I suppose I could just set the time manually to the 2 hours shown but I’m afraid it would be undercooked. I wish bread recipes came in pounds instead of servings because servings without ounces per serving is pretty wide open. I’m going to try this recipe though and let you know how it turned out.

    • Joan

      I would say it was a 1 1/2 pound loaf. I would probably go with the 1 1/2 pound setting for whole wheat on your machine. Hope it turns out well for you!

    • Anne

      5 stars
      Update: this turned out really well. I set my bread machine for a 1.5 pound loaf, light crust color. I hate people that change a recipe a lot and then review it. But. 🙂 The only change I made was to substitute 1 cup of all purpose flour for 1 cup of whole wheat. The bread was really flavorful, soft, nicely dense but not heavy at all. The consistency was even throughout. The bran was only noticeable as flecks in the bread. The flavor was a really nice slightly nutty taste. The brown sugar and milk powder sweetened the loaf really to perfection. It did not taste sweet or rich but it balanced out the heaviness of the whole grain. I didn’t have bread machine yeast on hand so used regular yeast and the brown sugar plus milk really made the yeast very happy; it really foamed. This recipe is a keeper. Thanks for sharing it.


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