snowy mountain

Hearty Wheat Bran Bread

The week I first made this was a taper week for my first 50 mile race. It was so helpful for getting in some nutritious carbs that sure fueled an awesome race (check out the race report here)!

I highly recommend Odlum’s Extra Coarse Wholemeal flour for this, but let me know if you try another flour! If you use a finer grain, I’d suggest adding in extra wheat germ to help with texture. This recipe is adapted from Odlum’s Healthy Seed Bread recipe.

Total time (from buttering to baked): 1 hour 30 minutes. Makes 1 loaf.

Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 2 cups extra coarse wholemeal flour
  • ½ cup spelt flour
  • 1 cup all purpose flour
  • ¼ cup wheat germ
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 heaping tbsp pumpkin seeds
  • 1 tbsp sesame seeds
  • 1 tbsp flax seeds
  • 1 tbsp poppy seeds
  • 2 cups milk (I use 2%)
  • 1 tbsp molasses
hearty wheat bran bread wholemeal flour seeds in nature


  1. Preheat the oven to 350˚F and butter a loaf pan.
  2. Mix together dry ingredients. Add 2 cups milk and 1 tbsp molasses and stir/knead until combined.
  3. Bake at 350˚F for 1 hour. Let cool completely before slicing.

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