If you like the idea of our wheat bran and are looking for a recipe to try, give this one for Raisin Bran Muffins a try. They are high in fiber and protein and taste incredible when paired with a tall glass of cold coconut milk or a mug of warm green tea. Make sure to store these treats in an airtight container so they dont dry out. And if possible, make a double batch!
Ingredients
1 1/2 cups Thick Rolled Oats or Organic Thick Rolled Oats
1 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
1/2 cup Raisins
1 1/4 cups Wheat Bran
1/4 cup Whey Protein Powder
1 1/2 tsp Ground Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 cup Soy Milk, unsweetened
1 cup Applesauce, unsweetened
5 Tbsp Honey
2 Tbsp Molasses
2 Tbsp Flaxseed Meal
1 Tbsp Grapeseed Oil
1 Tbsp Vegetarian Egg Replacer
1 tsp Vanilla Extract
1 tsp Hazelnut Extract
1 tsp Stevia Extract
Instructions
Preheat your oven to 375F. In a large bowl, whisk together all the dry ingredients. In a medium-sized bowl, whisk together the wet ingredients and pour over the dry ingredients. Fold until just mixed (don't overmix!) Spray a six-muffin tin with cooking spray and pour the batter in each tin. Bake for about 40 minutes, or until the tops have browned and a toothpick comes out clean.
Moving on, what is wheat germ and what are wheat germ benefits? The wheat germ is the heart of the wheat berry. And it is the most most vitamin- and mineral-rich part of the wheat kernel. Its also the embryo of the wheat plant (meaning it will give nourishment to the new wheat plant).
Bobs Red Mill Wheat Germ
Our Wheat Germ is created from the finest wheat kernels and contains a wide variety of vitamins and minerals like magnesium, vitamin E, and zinc. It has essential fatty acids and dietary fiber, which may control blood sugar levels. You can add this high-quality germ to baked goods, meatballs, cookies and more.
If the idea of integrating wheat bran into your breakfast and snack routine excites you, try this company favorite, Bobs Homemade Granola. This recipe has been loved by our company for years and has actually found its home on our bags of Shredded Coconut. Its nutritious, delicious and can be eaten any time of day or night.
Ingredients
5 cups Regular Rolled Oats
1 cup Shredded Coconut
1 cup Wheat Germ, toasted
1/2 cup Premium Shelled Sunflower Seeds
1/4 cup Brown Sesame Seeds
1/4 cup Pumpkin Seeds, optional
1/4 cup Chopped Walnuts
1/2 cup Honey
1/4 cup Melted Butter
1/4 cup Water
1 1/2 tsp Sea Salt
1 tsp Vanilla Extract
1 cup Raisins
Instructions
Preheat oven to 350F; set aside two baking sheets. Combine oats, coconut, wheat germ, seeds and nuts in a large bowl. In another bowl, mix together the honey, butter, water, salt and vanilla extract. Pour over grains, stirring thoroughly. Spread mixture onto the baking sheets into a thin layer. Bake for 25-30 minutes, stirring frequently. Oats should be crisp and brown, but coconut should not be burned.
Allow to cool thoroughly, then add raisins and place in an airtight container. Can be stored up to three weeks without refrigeration.
The cup/spoon comparison didn't help and it wasn't answered by you although several people mentioned it. I can't find your wheat bran and Sprouts is unwilling to order it although they carry your oat bran. They have your wheat germ and carry their own in their bulk section.
What is the difference between your high fiber and unprocessed wheat bran?
Thanks for the comparison of wheat germ vs wheat bran nutritional value. It was just what I was looking for! I have used either as an ingredient in winter bird feeder cakes, and I wondered which was more nutritious.
It would be more helpful though if you could edit the article so that it compares "like vs like" in the nutritional section. If both bran and wheat germ were in 1/4 cups, or both were in tablespoons, the comparison would be obvious and the reader wouldn't have to get their calculator out, as well as trying to decide whether you're referring to US vs metric in cups (240ml vs 250ml) and tablespoons (15gms vs 20gms). Thanks!
I used to used unprocessed Bran in my Cereal to bulk my Stool . Are Wheat Germ and Wheat Bran simular to help Bulk Stools ? Or is one of them useful for bulking Stools ?
I have used Wheat Bran as a stool softener but am finding it hard to locate. I found the Germ at Albertson will it do the same.
Those are two different parts of the wheat kernel, so they do not offer the same nutritionally. You can source wheat bran at a retailer near you with our Store Finder feature: https://www.bobsredmill.com/store-finder.html
Id like to substitute wheat bran for wheat germ in a cookie recipe that calls for 1/4 c wheat germ. Should I use 1/2 c bran (2T to 1/4 c)?
Hi Leslie - Wheat Bran and Wheat Germ can be substituted for each other in a 1:1 ratio. If your recipe calls for 1/4 Cup of Wheat Germ, you may use 1/4 cup of Wheat Bran instead. Happy baking!
"A ¼-cup serving of wheat bran contains 50 calories and 0.5 grams of fat. A 2 tablespoon-serving of wheat germs contains 45 calories and 1 gram of fat."
Oboy... I apologize if I sound like a jerk, but why in the heck would you use fractional values AND different measurements when attempting to compare different items? I mean, the article asks the reader to apply a ratio of... 0.25 US cups : 4.057673 US tablespoons...???
It's like checking out different methods of transportation, and the salesperson tells you that a bicycle costs 13490.13 Indian Rupees and a used Honda Civic costs 530554.7 Japanese Yen.
Anyway, the recipes were helpful suggestions though, so thank you!
Oh my!!! I was thinking the same thing. It almost seemed that if you didn't catch it, you thought Bran was better but we germ was often better. Well I think so anyway since I could not grasp how to transfer the amounts!!!
Can I use wheat germ and wheat bran together in one bread recipe? I am trying to duplicate the old Roman Meal bread. It won't be perfect but I want to come as close as possible and not waste product and time.
Your help will be greatly appreciated.
Many thanks, Dolores Bennett Cashmere, WA
Hi Dolores, you can absolutely use wheat germ and wheat bran together in one recipe. After all, if you use Whole Wheat Flour that contains the germ, bran, and endosperm of the wheat all in one flour :)
So my question is why is it split and what happens to the endosperm? Why isn't it sold as the whole berry?
When comparing products, try and use the same units, eg 1/4 cup wheat bran as against 2tblsp wheat germ. Either 1/4 cup if germ then bran or 2tbsp germ then bran. Makes it eaier to compare.
Regards dave