Resembling, containing, or full of bran; having the texture or appearance of bran.
From 'bran' plus the adjectival suffix '-y,' creating a descriptor for the quality of bran or bran-like texture.
Medieval cookbooks have wonderful descriptions of 'branny' porridges and breads—they were considered perfectly acceptable and even desirable because people understood that the grain's nutrients lived in what we now call 'bran,' though they didn't use modern nutritional terminology.
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