Crumble the yeast into a bowl, add the milk and stir until the yeast dissolves. Add the salt, syrup, bran and butter/margarine. Work in the flour gradually until the dough no longer sticks to the sides of the bowl. Cover with a tea towel and leave to rise for 20-30 minutes.
Place the dough on a floured surface and knead until smooth and elastic. Divide the dough into 12-20 pieces and roll out each piece into a flat round. Prick the rounds with a fork. Place on parchment-lined baking sheets, cover with a tea towel and leave to rise for about 20 minutes. Set the oven temperature to 225°C.
Brush with water. Bake at the centre of the oven for 8-10 minutes. Leave to cool on a wire rack covered with a tea towel.
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