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1
Whisk together the flours, bran, salt, and baking soda in a medium bowl; set aside.
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2
Put the brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined.
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3
Beat in the butter until fluffy.
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4
Beat in the egg until pale and smooth.
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5
Reduce speed to low.
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6
Mix in the flour mixture in 3 batches, alternating with the applesauce.
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7
Divide the dough in half; wrap in plastic.
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8
Chill until firm, about 2 hours.
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9
Preheat the oven to 375F.
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10
Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2 x 11 1/2-inch rectangle, about 1/8 inch thick.
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11
If the dough becomes too soft, refrigerate until firm.
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12
Remove the top piece of parchment.
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13
Trim the dough 1/2 inch on all sides.
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14
Transfer the rectangle on the parchment to a baking sheet.
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15
Cut the rectangle in half lengthwise.
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16
Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border.
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17
Fold the dough over; pinch to seal.
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18
Refrigerate until firm, about 20 minutes.
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19
Repeat with the remaining chilled dough and jam.
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20
Cut crosswise into 1 1/2-inch-wide bars, but do not separate them until after baking.
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21
Bake until golden brown, about 20 minutes.
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22
Let cool on the sheet on a wire rack.
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23
The bars can be stored in an airtight container at room temperature for up to 3 days.
