bran
UK[bræn]US[bræn]
n
The hard outer layer of cereal grains such as wheat, which is separated from the flour during milling.
Etymology
The word 'bran' entered English in the 13th century from the Old French 'bren', meaning 'husk of grain'. The Old French term likely has Celtic origins, possibly from Gaulish, related to words for 'skin' or 'husk'. This etymological journey reflects the word's consistent reference to the discarded, protective outer layer of a seed. The logic is direct: the term has always denoted the byproduct of milling, moving from a Celtic/Gaulish concept of a covering to its specific application in English for the fibrous part of grain.
Analysis
The word 'bran' is a simplex word of Old French origin. It does not contain separable morphemes in modern English.
Examples
Oat bran is often added to breakfast cereals for its high fiber content.
The recipe calls for whole wheat flour, which includes the bran and germ.
After sifting, a pile of fine bran was left beside the millstone.