Fermenting wheat bran with Fomitopsis pinicola improves its properties and makes it more nutritious. The fermentation process increases antioxidants and gives the bran a special flavor. The bread made with fermented bran has better texture and more protein. Phytic acid content decreases in the bread, while total phenol and alkylresorcinols increase. This method can turn wheat bran into a healthier and tastier ingredient for cereal foods.