Bran

            Bran is the outer coating of the wheat kernel; in it are concentrated valuable amounts of minerals and vitamin B. In making commercial flours and breads, the bran is almost always removed.

         There are problems with bran, however. Pesticides are said to be strongly concentrated in the bran layer of the wheat kernel. Therefore, take care that your whole wheat flour is organically grown. Certain people with peptic ulcers or intestinal problems find bran difficult to tolerate. There is a way around this: when making your whole wheat bread, mix everything except the yeast, keeping the mixture rather moist, and let it stand overnight; in the morning add the yeast dissolved in a little water, and knead well, using unbleached white flour for dust. You will find that this method also overcomes problems of dryness and crumbling in the bread.

            Bran is sometimes recommended as a laxative. Be careful, however, for bran can be an intestinal irritant unless properly soaked or cooked.