Bran Bread

The dry ingredients (flour, bran, nuts, sugar, salt, and baking powder) can be mixed together and stored in an airtight container for up to 1 week. Add the milk and proceed with the recipe when ready to bake.

Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The bread can also be frozen, well-wrapped, for up to 3 months. Thaw at room temperature and toast slices lightly before serving to refresh the texture.