In large electric mixer bowl, thoroughly combine 2 cups of the flour, KELLOGG'S ALL-BRAN cereal, sugar, salt and dry yeast. Add margarine.
Gradually add water and molasses to cereal mixture and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover. Let rest on board 15 minutes.
Divide dough in half. Roll each half into 12 x 9-inch rectangle. Shape into loaves. Place in two 9 x 5 x 3-inch loaf pans coated with cooking spray. Cover. Let rise in warm place, until doubled in bulk, about 1 hour 15 minutes.
Bake at 350°F for 40 minutes or until done. Remove from pans. Cool on wire racks.