Abstract: Brown millet is rich in multiple nutrients, which are beneficial to human health, but the lipids in the millet bran are easily hydrolyzed by lipase to generate free fatty acids, further oxidative rancidity will occur and the shelf life will be shorter. In this study, millet bran was stabilized by dry-hot air, water vapour, and extrusion methods. The best treatment of stabilization on millet bran was evaluated by analyzing the residual activity of peroxidase, the content of phytic acid and oryzanol in millet bran, and the fatty acid content of millet bran during accelerated storage at 37℃. The whole brown millet meal was prepared by mixing the millet flour with 9% of millet bran under the best treatment condition. And the whole brown millet meal was added to the wheat flour in different proportions and applied to the production of steamed bread. The results showed that when the millet bran was treated with dry-hot air and water vapour methods, the residual activity of peroxidase decreased with time. At the same treatment time, the residual activity of peroxidase decreased with the increase of dry-hot air temperature. Under the same moisture content, the peroxidase residual activity of millet bran after extrusion treatment decreased with the increase of temperature, and at the same temperature, the higher the moisture content of millet bran during extrusion, the lower the residual activity of the enzyme. The content of phytic acid and oryzanol in millet bran treated by the above three methods was lower than those in untreated group. During the accelerated storage process, the fatty acid content of millet bran gradually increased with time, and the increase for the untreated group was the largest. The increase range of fatty acid content of extruded millet bran was the smallest, the increase rate was the slowest and the stability was the best. When the addition amount of whole brown millet meal was less than 20%, the specific volume and texture of steamed bread improved gradually with the increase of the addition amount. When the addition amount was 20%, the specific volume reached the maximum value of 2.72 mL/g. When the added amount was more than 20%, the texture of steamed bread became worse, the color deepened and the sensory score decreased with the increase of the added amount. Therefore, the optimum amount of whole brown millet meal prepared by recombining was 20% when added to produce steamed bread.