Abstract: Bakery products consisting predominantly of bran and a method of producing them are disclosed. The products are made by baking a dough, preferably in two stages, namely a baking stage and a drying stage at a lower temperature, which dough comprises 100 parts by weight of wheat bran and/or rye bran, from 200 to 500, preferably at least 250 parts by weight of water, from 2.5 to 15 parts by weight of vegetable thickening agent, preferably carob bean flour, and an optional amount of one or more conventional dough additives, such as acidification agents, raising agents, salt, sugar, spices, herbs, seeds and other flavoring agents.