Bran

Bran is the seed husk or outer coating of cereal grains such as wheat, rye and oats, as the USDA Food Buying Guide defines it. In milling it is separated from the starchy center of the kernel, and it is a rich source of dietary fiber.

Wheat bran appears as small brown flakes with a nutty flavor and a coarse texture. In baking, it is stirred into muffins, quick breads and cookies, added to bread dough for a heartier crumb, and used to top loaves. Because the sharp flakes can cut gluten strands, breads made with bran rise less, and bakers often add extra liquid since bran absorbs a lot of water.

The USDA notes that bran can count toward the enriched grain requirements in school meal programs.