The effect of different levels of wheat, rice and oat bran on the total phenolic content, mold count and sensory characteristics viz color, texture and overall acceptability of bread was studied. Wheat flour was replaced by the brans at 0,5,10 % level. Levels of different brans significantly affected TPC, mold growth and sensory characteristics. In general bread samples supplemented with brans levels had lower L values and higher a and b values. Moreover total phenolic content was also increased with increasing levels of brans. The fiber rich bread samples were also evaluated organolepticaly. There was a clear correlation between the brans level and organoleptic characteristics. It was observed that wheat bran increased shelf life and imparted good characteristics to bread. All the samples were accepted by the panelists. However T2 was given maximum sensory score.