Bran

The tough outer layers of the grain kernel, rich in fiber and minerals. In bread, bran adds flavor and color but gets in the way of gluten, which is why whole-grain doughs often rise less and need more water. Sifting out some bran, grinding it finer, or soaking it ahead of time are common ways to lighten a whole-grain loaf.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Don't throw away the bran you sift out. Soak it and work it back into the dough, or roll your shaped loaf in it for a rustic crust.