A ready-to-use flour mixture which has good storage properties is described, which is suitable for the preparation of bread with an increased bran content. The mixture has the following composition: 10 to 30% by weight of bran, 2 to 8% by weight of swellable flour, the remainder being cereal flour suitable for breadmaking, with the customary additives of salt, leavening and/or acidifying agents and, if appropriate, spices.