Best Homemade Keto Bread
Learn how to make the absolute Best Homemade Keto Bread you have ever tasted! From the perfect texture to the amazing way it smells, this recipe is total game changer in Keto baking!
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❤️ Why You’ll Love this Keto Bread Recipe
- Has the same texture, chewiness and crumb as traditional bread
- Simple easy to follow instructions for a fool-proof loaf every time
- No hidden unhealthy ingredients
- Less expensive to make than store bought
- Only 2 net carbs per slice!
Bread!!! Perfectly light and airy, non-eggy tasting bread. Oh, what a glorious thing! It’s what almost everyone on Keto admits to missing the most, and for good reason.
Bread is typically enjoyed with every single meal! But finding a Keto bread recipe that isn’t grainy or basically tastes like scrambled eggs seems impossible…until NOW! This Keto bread is perfection!
This recipe was inspired by Diedre’s Kitchen on YouTube, who made a wonderfully creative Keto bread a while back. I tried a number of variations, with different combinations of ingredients and measurements, and finally settled on what I think is the best Keto bread recipe I’ve ever made!
I went through a LOT of ingredients, testing and refining this Keto bread recipe to get it just right, so that you wouldn’t have to. I know how frustrating it can be to use pricy ingredients on a recipe and not have it turn out as expected. So rest assured that all the guesswork has been done for you!
Even if you’ve never baked homemade bread before, you won’t have any trouble making this recipe. I have included easy to follow instructions, tips and tricks and even some trouble shooting solutions that will have you baking like pro on your first try.
🛒 What You’ll Need for Homemade Keto Bread
- Vital wheat gluten
- Oat fiber
- Ground golden flaxseed
- Lupin flour
- Warm water
- Monk fruit/allulose
- Whole eggs
- Butter
- Sugar-free Keto honey
- Active dry yeast
- Baking powder
- Inulin powder
- Salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Your Own Keto Bread
Add the warm water and inulin into a mixing cup, then sprinkle the yeast over the top.
Tip: If you don’t have inulin, you can use honey instead. Whether you use inulin or honey, the carbs won’t affect you, since the yeast feeds off the sugar to emit carbon dioxide, which makes the bread light and airy.
Mix for just a few seconds, then allow the yeast to bloom while you mix up your dry ingredients.
Tip: You should be able to smell your yeast and if it doesn’t foam up, it’s likely expired. It’s best to use an instant read thermometer to make sure the temperature of your water is 125°F. If it’s too cold, the yeast won’t activate. If it’s too hot, it will kill the yeast.
In the bowl of your stand mixer, add in the vital wheat gluten, oat fiber, lupin flour, golden flaxseed, sweetener, salt and baking powder.
Whisk briefly to combine, break up any lumps and make it light and fluffy.
Once the yeast has bloomed (should take about 5-7 minutes), with the mixer running, slowly pour it in.
Then pour in the eggs and honey, until the dough comes together.
Add in the butter and continue mixing, just until combined. Sprinkle in 1-3 tablespoons of golden flaxseed until the dough is barely sticking to the sides of the bowl and isn’t too wet.
Tip: Skipping this step could cause the bread to collapse when you bake it.
Scrape down the sides, remove the paddle, then replace with a dough hook. Allow the dough to knead for 7 minutes, then let it rest for 10 minutes. I use this time to clean up and prepare by pan.
Take your loaf pan, line it with parchment paper and brush or spray the insides with olive oil. Remove the dough from your mixer. It should be tacky, but not really wet.
Tip: You don’t want your dough too wet, otherwise you run the risk of it collapsing on you. Trust me on this, I know from experience!
Knead it briefly, then form the dough into a loaf, then place it into your loaf pan. Loosely cover it with plastic wrap sprayed with nonstick spray.
Place in your warm dark place and allow it to rise for 1 1/2-2 hours. I use the proof setting in the my own and also add a pan with boiling water on the bottom rack. If your oven doesn’t have that setting, you can let it rise in the microwave along with a glass of hot water to help create a warm moist environment.
Tip: To help it get a really good rise, I also like to swap out the water for more hot water once every 30 minutes.
Preheat oven to 375°F. Place the loaf on the center rack of your oven and bake for 17-18 minutes. Rotate the pan halfway through baking. Keep an eye on the top for browning, if it starts to get too dark, loosely tent with aluminum foil while it finishes baking.
Remove the bread from the oven and resist the urge to cut into it. Allow it to cool completely in the pan before removing it and slicing. Store leftovers at room temperature for 1-2 days, then store in the fridge in an airtight container for 3-4 days.
Key Ingredients Used to Make this Keto Bread?
Some of the ingredients I’ve used might be a little unfamiliar, while others you’ve likely seen me bake with before. They’re all Keto friendly and I’ve personally tested my ketones a number of times, just to be absolutely sure and it has never once kicked me out of ketosis or even stalled my weight loss.
As with any new product you have never tried using before, you should test it for yourself using a keto blood meter, if you’re at all concerned. The best way to test is to check your ketone level 2-3 hours after eating.
These are the exact ingredients and brands that I use, and yes brands matter in most of these ingredients. I opt for ones that give me the best texture and mildest flavor:
VITAL WHEAT GLUTEN
This is ingredient seems to cause some confusion, so maybe this will explain things. Gluten is a protein that is found in wheat but with Vital Wheat Gluten, water is added to the wheat to hydrate it.
This activates the gluten. Once the gluten has been activated, all other parts of the wheat are removed so just the protein is left behind which is what makes it suitable for Keto diets.
Note: If you are sensitive to gluten, please know that even though this product is Keto friendly, it does contain gluten.
OAT FIBER
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
LUPIN FLOUR
You may have never heard of lupin flour before. Just don’t let the word “flour” scare you. Lupin flour is made from the lupin beans which are closely related to peanuts.
Even though lupin beans are indeed legumes, they are devoid of starch and high in protein and fiber, which makes it a great low carb baking ingredient. Aviate Foods makes the best Lupin Flour I’ve found, you can order it on Amazon with code: KETOCC20 to save 20%!
GROUND GOLDEN FLAXSEED
Flaxseeds are derived from the flax plant, also called Linum usitatissimum. Sound a little too scientific? The most important thing to remember about golden flaxseed is, it consists of 29% of carbohydrates with 95% of that coming from fiber.
Their high soluble fiber content is perfect for Keto baking when maintaining a state of ketosis is important to you.
ACTIVE DRY YEAST
Dry active yeast is what gives these buns a lift and makes texture most like traditional bread. The great news is, for an entire tablespoon, there are only 5 grams of carbs with 3 of those coming from fiber which makes the carb impact for an entire recipe very minimal.
INULIN
Inulin powder is made from the chicory root fiber and contains no net carbohydrates. It’s the perfect ingredient to enhance the flavor and texture of Keto, low-carb or gluten-free bread recipes.
Can I Freeze Home Baked Keto Bread?
You sure can! It will keep in the freezer for up to several months. Some people recommended slicing it before freezing it but I prefer to leave mine in loaf form when possible. The crust around the bread protects the inside of the bread.
For best results, wrap the bread in a double layer of plastic wrap and then a single layer of foil. Label it and place in on a shelf of the freezer where it won’t get mashed until it is frozen firm.
What Flour is Keto Friendly?
Keto baking can seem a little daunting when it comes to deciding on the flour that will not only give you results similar to traditional flour but will also help you to stick to your Keto goals.
I have gone into further details on the actual ingredients I used for this bread recipe a little further up in this post. But here’s a list of the most common types of Keto flours and baking ingredients that render amazing Keto baked goods.
- Almond Flour
- Chia Flour
- Vital Wheat Gluten
- Oat Fiber
- Lupin Flour
- Coconut Flour
- Flax Meal
- Golden Flaxseed
- Pecan Flour
- Psyllium Husk Powder
Is Vital Wheat Gluten Keto Friendly?
Wheat gluten is Keto friendly and here is the reason why:
Gluten is a protein that is found in wheat but with Vital Wheat Gluten, water is added to the wheat to hydrate it. This activates the gluten. Once the gluten has been activated, all other parts of the wheat are removed so just the protein is left behind which is what makes it suitable for Keto diets.
How Many Carbs in Homemade Keto Bread?
The amount of carbohydrates in homemade bread recipes varies greatly based on the ingredients. For this recipe, there are 9 carbs her serving but most of those carbs come from fiber. Once you subtract the 7 grams of fibers, there are only 2 net carbs per serving.
Will Keto Bread Take You Out of Ketosis?
Eating Keto bread in moderation should not kick you out of ketosis. Typically, it takes eating around 50 grams of net carbs in one day to break ketosis. Having said that, it can sometimes take less than 50 grams for some people.
The reason carbs affect ketosis is because they raise insulin, so whenever you eat a lot of carbs, your insulin rises, breaking your ketosis. When carbs are kept at a minimum, you should not have to worry about being kicked out.
Ways To Serve this Keto Bread
The taste and texture of this bread is so close to regular bread that you can use it in all the same ways. Here are some great Keto ideas to give you a little inspiration:
- Make a delicious deli meat sandwich! Add a good smear of this Keto mayo, with some bacon, turkey or glazed ham!
- A grilled cheese sandwich with a cozy cup of broccoli cheese soup, or other low carb soup, is the perfect way to warm you up on a cold day.
- Enjoy toast with breakfast again. Add some blackberry jam, strawberry chia seed jam, or a drizzle of this sugar-free honey. Avocado Toast is the prefect breakfast on the go!
- If you love French toast, this bread has got you covered! Cut thicker than normal slices, dredge them in egg and add to a buttered skillet. Top with this sugar free maple syrup and enjoy!
- Add some yummy chicken salad or egg salad for the perfect quick and easy lunch!
Tips for Troubleshooting Keto Bread
Why is My Bread Collapsing?
The number one reason bread collapses is because the dough is too wet. When you are measuring ingredient for baking, it’s very important to be precise.
Why Hasn’t my Yeast Activated?
If the water you added to the yeast is too cold, the yeast will not activate. And if the water is too hot, it could actually kill the yeast. Your water should read 125°F on an instant read thermometer.
Also, don’t skip adding the inulin or honey because yeast needs that sweetener to feed off of. And of course, make sure that your yeast hasn’t expired.
Why is My Bread Dense?
Homemade bread that comes out too dense is usually a result of dough that was not kneaded correctly. But another common reason is because you didn’t now allow enough time for it to rise properly in a warm moist place. Also too much liquid and undercooking the bread will cause it to be dense.
Why are There Larges Holes in My Bread?
There are several reasons you could get large holes in your bread: either the dough hasn’t been proofed long enough, it has too much yeast or has an uneven rise. Following the directions in this recipe is absolutely key to achieving the perfect loaf every time.
Why Didn’t My Dough Rise?
There are a few main causes of dough that doesn’t rise. The most common reason is the yeast was not activated properly. Make sure that the water temp is just right, the yeast is not old and that the yeast mixture has not come in contact with salt.
Another cause, the dough was not in a warm enough place. Yeast thrives in warm, moist places. Find a place in your kitchen, like the inside of your oven on the proof setting with a pan of boiling hot water on the very bottom.
This can also happen if you have a dough that has too high a ratio of water to flour. Make sure when you are measuring your ingredients you use level cups and not heaping. I use an offset spatula to help level it off.
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
More Keto Bread Recipes
- Keto Buns (Fluffy & Chewy)
- Rosemary Focaccia
- Keto Dinner Rolls
- Italian Bread Sticks
- Keto Cinnamon Rolls
- Cheddar Ranch Biscuits
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Best Keto Homemade Bread
RECIPE VIDEO
Ingredients
- 1 1/4 cups vital wheat gluten, (see recipe notes in post)
- 2/3 cup oat fiber
- 1/3 cup ground golden flaxseed, + 1-3 TBSP
- 1/3 cup lupin flour
- 1 cup very warm water, about 125°F
- 3 tablespoons monk fruit/allulose
- 2 whole eggs, beaten and room temperature
- 2 tablespoons butter, softened
- 1 tablespoon sugar-free Keto honey
- 1 tablespoon active dry yeast
- 2 teaspoons baking powder
- 1 teaspoon inulin powder, to activate the yeast
- 1 teaspoon salt
Instructions
- Add the warm water and inulin into a mixing cup, then sprinkle the yeast over the top. Mix for just a few seconds, then allow the yeast to bloom while you mix up your dry ingredients.
- In the bowl of your stand mixer, add in the vital wheat gluten, oat fiber, lupin flour, golden flaxseed, sweetener, salt and baking powder.
- Whisk briefly to combine, break up any lumps and make it light and fluffy.
- Once the yeast has bloomed (should take about 5-7 minutes), with the mixer running, slowly pour it in.
- Then pour in the eggs and honey, until the dough comes together.
- Add in the butter and continue mixing, just until combined. Sprinkle in 1-3 tablespoons of golden flaxseed until the dough is barely sticking to the sides of the bowl and isn’t too wet. Skipping this step could cause the bread to collapse when you bake it.
- Scrape down the sides, remove the paddle, then replace with a dough hook. Allow the dough to knead for 7 minutes, then let it rest for 10 minutes. I use this time to clean up and prepare by pan.
- Take your loaf pan, line it with parchment paper and brush or spray the insides with olive oil.
- Remove the dough from your mixer. It should be tacky, but not really wet. You don’t want your dough too wet, otherwise you run the risk of it collapsing on you. Trust me on this, I know from experience!
- Knead it briefly, then form the dough into a loaf, then place it into your loaf pan. Loosely cover it with plastic wrap sprayed with nonstick spray.
- Place in your warm dark place and allow it to rise for 1 1/2-2 hours. I use the proof setting in the my own and also add a pan with boiling water on the bottom rack. If your oven doesn't have that setting, you can let it rise in the microwave along with a glass of hot water to help create a warm moist environment. To help it get a really good rise, I also like to swap out the water for more hot water once every 30 minutes.
- Preheat oven to 375°F. Place the loaf on the lower 1/3 rack of your oven and bake for 17-18 minutes. Rotate the pan halfway through baking. Keep an eye on the top for browning, if it starts to get too dark, loosely tent with aluminum foil while it finishes baking.
- Remove the bread from the oven and resist the urge to cut into it. Allow it to cool completely before slicing. Store leftovers at room temperature for 1-2 days, then store in the fridge in an airtight container for 3-4 days. You can also freeze it!
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe
I wonder if this could be adapted to sour dough?
Honestly, I really couldn’t say since I’ve never tried it before.
Help. I’ve made this twice & it collapsed. Second time I only put 1 egg since mine are big farm eggs, put a lot of flaxseed powder so it wasn’t too wet, even bought new yeast. Second time was even doughy than the first time.
I’m sorry to hear that, if your dough wasn’t too sticky, I don’t know why it would have collapsed. I’ve made this bread countless times and never had it collapse on me since the very first time when my dough was too wet. I added more ground flax, problem solved.
this really IS the best keto bread recipe I’ve ever made. It actually works and makes a soft sandwich style bread.
Your comment absolutely made my day! I love knowing this bread turned out just the way you hoped for…soft, sandwich-ready, and dependable. Thank you so much for taking the time to share that with me.
can you use Gluten free flour in this recipe?
I have not tested this recipe with other ingredients, so I am hesitant to say for sure.
I have made your bread and it is wonderful! I want to try it in my bread machine and had a question about the metric measurements of the vital wheat gluten and oat fiber. I understand the 150 grams of vital wheat gluten, but 157.73 grams of oat fiber (that’s a whole lot)? The US measurement calls for 1.25 cups of vital wheat gluten and only 2/3 cup of oat fiber. Are the metric measurements correct? Thanks!
I can only speak to the US/cups measurements, since those are what I’m familiar with. The metric conversions are actually populated by a plugin that I use on the site. It’s not something I can control manually. If it seems off to you, it might be best to copy/paste the ingredients into another converter that you are comfortable using. I’m glad you enjoyed the bread though!
Not a rating at this time but, I do have a question that needs clarifying. The metric version calls for 2 Tablesppons of monkfruit/allulose but the standard (american) uses 3 Tablespoon. Please clarify which one is correct. Kind of big differnce to me. Excited to try this.!!! Thanks, from angela.
I use 3 tablespoons for this recipe. I hope that helps.
THE BEST version of keto yeast bread I’ve tried. (And I’ve tried a LOT of different recipes.) You’ve nailed it! I used a donut mold and made 12 bagels. Yummy!
Wow, that means so much, thank you! I love that you used a donut mold to make bagels. That’s such a fun and creative idea! I’m so happy you enjoyed the recipe!
Have you tried this in a bread machine? Thank you
I have not tried this recipe in a bread machine.
what is the net carbs?
It’s 2 net carbs. I’ve shared this info in the post, so you can always find the details there.
So excited to make this lovely looking bread! I’m wondering how soon I remove it from the pan? Should I wait until it’s completely cool, or 5-10 minutes? God bless you and thank you for all your wonderful creations❤️.
Thanks so much. You’ll want to leave the loaf in the pan until it’s almost completely cooled.
Do you have a gluten-free recipe?
I don’t at this time, but may in the future.
I don’t know how I can thank you for this amazing tasty bread. Best bread ever. Even my kids eat it in the morning thinking it’s was normal bread. The smell, the texture, color are fabulous. I will never try another recepe.
That’s SO awesome to hear! Thank you for letting me know.
This looks fab. can I replace lupin flour with chickpea flour? I don’t follow a keto diet but I am looking to make this for my husband who has to eat low carb. any replacement if I can’t get lupin? thanks.
I’ve never tried using chickpea flour before, so I can’t say how it would work as a sub.
This bread is delicious, and surprisingly easy, especially for a novice bread baker like me. I just started Keto and thought I was going to have to give bread up, but this recipe is my savior! Thank you!
Thank you so much for your comments! It truly is the best Keto bread I have ever tasted.
This WAS the BEST homemade bread I’ve ever made!!! I can’t believe it’s Keto!! We are obsessed – thank you!!
Thank you!!! I am so happy you love it as much as I do.
This homemade keto bread was a lifesaver! I tried making this recently, and it was perfect! I love how the texture turned out! It was really the perfect bread for my morning breakfast! Such a great recipe to try!
The texture is what told me this recipe was a winner. It is just like traditional bread. Thank you for taking time to drop me a comment. It just made my day.
This is the best sandwich bread I’ve made of all the low carb recipes so far. Great texture and flavor and perfect for when I just want a real sandwich with bread!
This is so awesome to hear. Thank you so much the great review.
This keto bread comes out soft enough to love but firm enough to actually smear stuff on, it’s perfect!
Thank you! It has been a game-changer in my Keto diet.
I’ve made this bread several times now. It is so soft and delicious! I usually just put everything in my bread machine and let it do all the work. Turns out so nice, if not a bit tall! I usually use the 2pound setting but today I’m trying 1.5 # to see if that makes a difference. Last time I made it in the oven and it looked beautiful when I took it out. Then it sunk down in the middle so I had odd shaped slices. I’ll stick with the bread machine! One day I’ll get brave and try add-ins….not sure what, yet. But this is a really good bread – makes great toast and awesome sandwiches!
I’m so glad you like it! When I was first testing the recipe, mine sunk a little too. The fix for that was adding more ground flax and once I did that, it never sank again. When in doubt, you can always add a little more just in case. I don’t have a bread machine, but as often as I make this bread, I should consider getting one!
Hi Marlene. Do you bloom the yeast first, or just throw it in with everything else?
It’s in the oven. Can’t wait till it’s ready. I’m at the 17 minute mark but it definitely does not look ready. I’m going to let it go for another 20 minutes
I can’t wait to hear how it turned out.
What should the internal temperature of the loaf be when done? I bake my sourdough and other wheat breads to about 206 and am wondering if that’s what a gluten flour loaf should be baked to, as well. Thanks for your great recipes!
It should be about the same, 205-210, for this bread recipe as well.
Can’t wait to try this !! Can it be used for pizza dough or rolls? Just found your site and loving your recipes! Thank you!
Thank you and you are so welcome. I have not tried this bread for pizza dough, but I have a couple really great roll recipes on my site that have a similar dough to the bread.
I can’t give this a high enough rating! Trying to help my hubby lose weight and get healthy and he hasn’t liked any of the bread recipes until now. He gave you a glowing review when I gave him his first slice to try. Toasted like regular bread and everything. Can’t thank you enough!! May God heap blessings on you!
This review just made my day! I can’t begin to tell you how much I love hearing that you love this recipe. It has been such a game changer in my keto journey and am thrilled to know it may help your hubby on his as well.
Hi! Does the 3 tablespoons of monk fruit/allulose make it sweet? Also, I may have asked you this before…. But, what can I substitute for the lupin flour? Thank you for your delicious recipes!
No, not at all, it tastes like regular bread. The SF honey gives is a tiny hint of sweetness, kind of like a honey wheat bread. You can use ground golden flaxseed instead of the lupin flour if you’d like. I hope you enjoy the bread!
So instead of Lupin flour you can add more of the flaxseeds? Asking because it already has flaxseed in it.
Yes, you sure can, just be sure they are ground like the flax I use.
This was a game changer. I had toast and butter this morning with it and it tasted like normal bread. It was easy to make. Had to substitute as monk fruit is banned in UK but it still came out fab. Highly recommend
Yay, I’m so glad you enjoyed it and thanks for the great feedback!
Can it be made in a bread machine please?
I’m sure it can, I’ve just not tried it myself. I imagine you can follow the directions on your bread machine, using the same ingredients and I’m betting it will turn out just fine.
I do the original Deidra’s bread recipe in the bread maker all the time. It is wonderful! I’m anxious to try this recipe using the lupin flour.
Yes, it can. I make mine in there all the time. I normally use the 2 pound setting, but it turns out really tall. Today I set it on 1.5 pounds, so we’ll see.
I made this bread a couple of days ago and OMG! it has to be the best I’ve ever tried! No bread recipe has been 100% right for me, but I can’t tell the difference from a store bought loaf with this recipe. I used brown flax seed as I didn’t have the golden and the bread came out like a wholemeal loaf, light brown. It did sink slightly on top even though my dough wasn’t wet – will have to work on that, but I can’t recommend too highly. Thank you so much, Julianne. Blessings!
I’m so happy to hear you loved the bread! When I was testing the recipe, my first loaf sank too and I found it was because it was slightly too wet. Maybe try adding a tiny bit more oat fiber next time, just to see if that helps, because it made the difference for me. I have more recipes coming that use many of the same ingredients, so keep an eye out for them!
Do you have a version of this bread recipe for a bread machine? Thanks.
I have not tried this recipe in a bread machine. It’s truly easy to make without one though.
Hello:
Under tools you have a 9 x 13 baking pan and the link leads to a roasting pan. Farther down and in the recipe card the link leads to a 9 x 5 loaf pan which I believe is the correct one. You Maybe want to change the first link so as not to create any confusion. Looks like a great recipe will try it today. Thanks
Oh, my goodness! I have been writing and creating several new and exciting recipes that uses Keto dough and I must have added that pan in error when I published the bread post. Thanks for pointing that out, I’ve corrected it. I hope you enjoy it! 😊
can you tell me the salt content plz.I didn’t see that anywhere. and what is a serving size?
The exact amounts of all the ingredients are all listed in the free printable recipe card at the bottom of the post, along with the number of servings. A loaf makes 12 servings and uses 1 tsp of salt.
Is there a substitute for the vital wheat gluten? I am hunting for a good low carb bread, but it has to be gluten free.
I have not tested this bread recipe without the wheat gluten. There are some really tasty recipes that use fathead dough on my site that are gluten free. But I have not found a recipe that really compares in texture to this one.
I have been making this bread for several years without the lupin (sub extra flax) and love it!
I really love the results of using a combination of lupin flour and flaxseed. If you give it a try, be sure and let me know what you think!
Can I make this in a bread maker? If so, how would I go about it? thanks!
I’ve never tried it, since I don’t own a bread machine, but I’m sure it’s doable.