PRE-SOAKING ~ measure millet and quinoa, cover with water to soak for at least 8 hrs or overnight in the refrigerator.
PRE-HEAT oven 325F/162C. LINE a standard loaf tin 9″x5″ | 23×13 cm with parchment paper or grease well.
RINSE soaked grains in fine mesh colander under running water for 15 secs then let drain well.
MIX 4 tbsp psyllium husk + 1 cup water in a small bowl, sit 10 mins to create a thick “gel”.
FOOD PROCESSOR add soaked, rinsed, drained grains + psyllium gel + rest of the ingredients.
PROCESS 2 min, scrape the bowl, process 1min; mixture will develop into a sticky white dough with visible grains. Stir in any flavour additions if using.
POUR mixture into lined loaf tin spreading evenly, garnish with seeds as you wish; press seeds gently to help stick. SCORE with 3 diagonal \ \ \ shallow cuts across the top of the bread to let steam escape.
BAKE 45 mins. RE-SCORE \ \ \ cuts to let further steam escape – this is an important step.
BAKE another 45-60 mins until the top springs back and a skewer inserted comes out clean.
REST 10 mins, remove the pan, cool completely on a wire rack before slicing.
STORE for 5 days it keeps best in the fridge, freezes whole or in slices.
TOAST in a skillet brushed with a little olive oil is how I love to eat this bread. A regular toaster works well too!
toasted with Tuscan Lentils Potatoes & Spinach.
Veggie Bolognese on Toast. Tomato Bruschetta & Hummus Bites.
Roasted Tomato & Garlic Dip
Toast with breakfast, lunch, and dinner add protein-rich whole grains to your meal