Step 1

Procedure: Soak the millet and quinoa in enough water to cover, leave overnight in the refrigerator, or approximately 8 hrs. Once the grains have been soaked, rinse them well, and let them drain thoroughly.

Step 3

Meanwhile, mix the 4 Tbsp. psyllium with 1 cup warm water, stirring to combine. Let sit for 10 minutes.

Step 5

Combine the soaked grains, psyllium jell, maple syrup, oil, baking soda, salt, cider vinegar, and extra 1 cup water in a food processor and purée for 2-3 minutes, or until the batter is sticky, but some grains are still visible. You want to be careful not to over-mix it, as the dough will be sticky - I puréed the mixture until it began to ball up in the machine.

Step 7

Pour the mixture into a greased loaf pan and top with seeds if desired. Bake at 160 C (320 F) for approximately 90 minutes, or until the top of the loaf bounces back when lightly touched. Around 45 minutes in the oven, poke the top of the loaf with the tip of a sharp knife to help extra steam escape (this is an important step. Your bread will rise well in the oven, but you need to pierce the top to let the steam out - it will fall drastically once baked and that's normal).

Step 9

Let the loaf sit for a few minutes before removing from pan. Let cool on a wire rack. Wait until the loaf is entirely cool before slicing. The loaf can be wrapped and stored in the refrigerator for up to a week, or sliced and frozen.