Moist Wholemeal Bread with Bran

I’ve been making this moist wholemeal bread with bran over the last few days. How can I get more fibre into my daily diet – without baking bread that tastes like a sacrifice? The wheat bran makes it crispy, whilst the oat bran keeps it moist, so it stays fresh for several days. Perfect for delicious canapés and packed lunches.
The small amount of soaked raisins adds balance and moisture without making the bread sweet, but they’re not essential. After all, many people don’t like ‘rubbery fruit’.

Ingredients for moist wholemeal bread with bran

500 g wholemeal flour
100 g oat bran
100 g wheat bran
30 g raisins
1 sachet of dried yeast
1.5 tsp salt
730 ml water
Topping: 1 tbsp rolled oats

Method

Allow the oat bran to soak: mix the oat bran with hot water and leave to soak for 20 minutes until a thick, creamy mixture forms.

Tip: This step is crucial. Without the soaked oats, the oat bran would later draw moisture out of the dough and make the bread dry.

Soak the raisins: Soak the raisins in water and then drain them thoroughly.

Tip: This ensures they are distributed evenly throughout the dough and release their juices without making the dough watery.

Make the dough: Mix together the wholemeal flour, wheat bran, dried yeast and salt. Add the pre-soaked ingredients, the raisins and the remaining water, and mix everything together to form a very soft batter.

No proving time required. Pour the batter into a prepared loaf tin (e.g. lined with baking paper), then smooth the surface with a brush and a little water. Use a knife to make a slit lengthways down the centre. Make it about 1 cm deep so that it cracks open in a controlled manner, then top with oat flakes.

Baking bread: Bake the bread in a cold oven at 200 degrees (top and bottom heat) for 60 minutes.

Tap test: Tap the underside of the loaf. If it sounds ‘hollow’, it’s ready.

Leave to cool: Remove the bread from the tin and leave it to cool completely on a wire rack.

Tip: Only cut into it once it has cooled down, so that the crumb can settle and doesn’t become sticky.

Fibre facts: what’s really in this bread

Not all types of fibre are the same.
This bread is specifically formulated to combine soluble and insoluble fibre.

Oat bran is a particularly good source of soluble fibre. It swells considerably, keeps you feeling full for longer and supports healthy digestion.

Wheat bran consists mainly of insoluble fibre. This gives the bread its structure, makes it easy to slice and stimulates bowel function. The crumb becomes crisp.

This combination results in a balanced fibre profile: filling, easy to digest and suitable for everyday consumption – without making the bread seem heavy or dry.

Variations

• Replace the raisins with finely diced apple
• Omit the raisins for a completely savoury version
• Spices such as caraway, fennel or bread spice complement
• Replace some of the water with buttermilk for a milder flavour

Serving suggestions

• On its own with butter and a little salt
• Savoury with cream cheese, cottage cheese or hummus
• Sweet, with nut butter and berries
• Thinly sliced as a breakfast or snack sandwich

FAQ

Why is the dough so soft?
Bran absorbs water gradually. A soft dough is necessary to ensure the bread stays moist later on.

Can I leave out the raisins?
Yes, of course.

Is this bread suitable for everyone?
Yes, but if you’re on a low-fibre diet, it’s advisable to start with smaller portions and make sure you drink plenty of fluids.

Can the bread be frozen?
Yes, ideally sliced. That way, it stays fresh for a long time. It tastes delicious when toasted.

More delicious recipes

• Flourless Oat Bread – No Flour, Just Oats
• Simple focaccia recipe
• Croissant sourdough bread