High Fiber Bran-Nut Bread


This bread is full of fiber! I’d love to call this bread, “make-you-go-bread” – but it doesn’t sound very appealing, does it?

This bread calls for baking powder as opposed to yeast, so in essence it’s a “quick” bread. The bread is best if you make it a day before serving. This will allow the flavors to develop and make slicing easier.

The result is a mega-dense, rock-hard bread, which is delicious when sliced thinly and served with either extra mature (sharp) cheese or a soft cream cheese.  



Makes 1 loaf

Adapted from “Bernard Clayton’s New Complete Book of Breads”, by Bernhard Clayton



  • 300 g (2 c) whole-wheat flour
  • 3 t baking powder
  • 120 g (2 c) wheat bran
  • 110 g (1 c) walnuts, halves and broken pieces
  • 1 t salt
  • 320 ml (1 ⅓ c) milk/milk alternative
  • 1 egg, beaten
  • 2 T butter, melted
  • 2 T black treacle (molasses)



1. Preheat the oven to 190°C/375°F.

2. Prepare a 11 ½ cm x 21 ½ cm (4 ½ x 8 ½ inch) loaf tin (pan) with parchment or grease thoroughly.

3. In a large bowl, mix together the dry ingredients – whole-wheat flour, baking powder, wheat bran, walnuts and salt.

4. In another bowl, mix together the wet ingredients – milk, egg, butter and black treacle (molasses).

5. Mix the dry into the wet ingredients until just incorporated. Pour the mixture into the prepared loaf tin (pan) and even out the surface with a wet spoon. Allow to sit for 15 minutes.

6. Bake in the middle of the oven for 1 hour. Turn out and transfer to a wire rack to cool. Once cool, wrap tightly in cling-film (plastic-wrap) and allow to sit overnight before serving, enjoy!


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