Combine flour, salt, and wheat bran in a large mixing bowl. Add the new yeast to the flour mixture after it has been dissolved in water. Combine all of the ingredients and knead until the dough is smooth and pulls away from the bowl's edge.
A souffle dish with an 8-inch diameter should be greased. Place the dough in a ceramic dish, cover it, and set aside for 1 hour to rise.
30 minutes before baking, preheat the oven to 220°C (430°F). Preheat the oven to 200°C (400°F) and bake the ceramic dish for 10 minutes, then decrease to 190°C (370°F) and bake for another 15-20 minutes. To get a golden crust, use the oven's grill setting for the last 2,3 minutes. Allow the bread to cool on a wire rack before serving.