Heat the spring water in the microwave for 30 seconds until lukewarm but not hot.

Add the warm water, discard (or starter), beaten eggs, and oil to the bread machine pan.

In a small bowl whisk together the oat fiber and whole psyllium husks.

Sprinkle the fiber mixture evenly over the wet ingredients and allow it to sit for 5 minutes to hydrate.

Evenly layer the vital wheat gluten over the hydrated fiber mixture.

Sprinkle the salt around the outer edges of the dry ingredients, avoiding direct contact with yeast.

Sprinkle the sugar and baking powder evenly over the gluten layer.

Make a small well in the center of the dry ingredients and add the instant yeast, ensuring it does not touch liquid or salt.

Select the Basic or White cycle on your bread machine and choose the 2 lb loaf setting if available. Press START.

After 10–15 minutes of mixing, open the lid and check the dough. The dough should be soft, elastic, slightly tacky, and forming one cohesive mass. If the dough is too dry, add warm water one tablespoon at a time. If the dough is too wet, add vital wheat gluten one tablespoon at a time.

Once the dough forms a shaggy mass, add the chopped bacon, shredded Cheddar cheese, Cheddar curds, and dried chives. Allow the machine to continue kneading so the additions distribute evenly.

After the first kneading stage finishes, open the lid and look at the dough. If it is not shaped like a loaf, remove it from the pan, gently shape it into a loaf that fits the edges of the bread pan, and place it back into the pan.

Allow the bread machine cycle to continue and do not open the lid once the baking stage begins.

When the cycle finishes, open the lid and remove the bread pan immediately. Do not leave the loaf sitting inside the closed machine.

Let the loaf rest in the pan on the counter for 10–15 minutes.

Remove the loaf from the pan and place it on a wire rack to cool completely for at least 2 hours before slicing.

The finished loaf should reach an internal temperature of 205–210°F (96–99°C). If the center is below 205°F, run an additional 10–15 minute Bake cycle and allow the loaf to cool completely before slicing.