Wheat bran is the outer layer of the wheat kernel and is a common ingredient in baking. It can be difficult to find wheat bran at the grocery store, while wheat germ is more readily available. Wheat germ, the embryo from the inside of the wheat kernel, is an acceptable substitute for wheat bran in any recipe, including pastries.
Read the recipe completely before making any changes. Note the amount of wheat bran needed in the recipe. Whatever measure of wheat bran the recipe calls for is the amount of wheat germ you will use.
Measure out the same amount of wheat germ as what is required by the recipe for wheat bran.
Add the wheat germ to the recipe when the instructions call for it. Completely substitute wheat germ for wheat bran. No further adjustments are needed to the recipe.