There are other high fibre things you can use in place of wheat bran, such as Wheatgrass Powder and Psyllium Husk Powder. Just bung some in with whatever recipe you're using. I do all the time.
I have been given a new breadmaker, and one of the recipes that I want to make is an oat and bran loaf. However it doesn't actually specify what type of bran.
I had assumed it would be wheat bran, but have now found that the supermarket (online order) only has oat bran anyway.
I was wondering, which do you think I should be using, and if it's wheat bran, do you think it is possible to crush up all-bran or bran flakes to use?