Rinse the millet and quinoa separately. Soak them separately in water for about 12 hours. The water should cover the grains well.

Drain the quinoa and Millet and put into a food processor along with brown sugar, oil,salt, yeast, vital gluten, psyllium husk and water and mix until blended into a batter. Cover and set up to preheat the oven.

Preheat the oven to 325*F and prepare a loaf pan. Just before putting the batter into the pan to bake, add apple cider vinegar and baking soda and stir once or twice. Transfer to the pan, sprinkle all poppy seeds and nuts etc and bake for 60 - 80 or until the loaf springs back when lightly touched on top.

Allow to cool before removing from pan and cool completely before slicing.