9. Bran bread:
What is it: Bran bread is typically called “bran bread,” but it can also be referred to as “whole wheat bran bread” or “bran loaf” depending on the specific recipe or regional terminology. It’s a type of bread that incorporates bran, which is the hard outer layer of cereal grains, into the dough, providing additional fiber and nutrients. Bran bread is typically made with whole wheat flour, bran (often from wheat or oats), yeast, water, and sometimes other ingredients like honey, molasses, or seeds. The idea of 100% bran bread is not quite practical[1], and hence will always contain some regular flour.
Its blessing:[2] The bran of the wheat/barley etc kernel is considered grain and can become Hamotzi. Hence, bran bread is Hamotzi, and if made with flour of one of the five grains [i.e. wheat or oats] then it receives the after blessing of Birchas Hamazon. If made using other flours, such as legume flour, then although it’s before blessing remains Hamotzi, its after blessing follows the same status as legume five grain bread, explained in Halacha 6.
[1] Bran itself doesn’t have the necessary gluten content to form a cohesive dough that rises and bakes into traditional bread. Gluten is crucial for giving bread its structure and elasticity.
[2] See Admur 465:1-5 that Morson [bran] is Chametz, 454:8 regarding Morson Matzah
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