Line a standard sized bread tin (base measurement 22cm x 9cm) using a little coconut oil on the tin to help keep the baking paper in place, and set aside until needed.
Measure rices, millet seeds and quinoa into TM bowl and mill 1 min/speed 9.
Add remaining dry ingredients including yeast and mix 15 sec/speed 4. Remove mix from bowl. Do not clean bowl.
Add water, olive oil, vinegar and honey to TM bowl and heat 3 min/50°C/speed 1.
Return dry ingredients to TM bowl, then add the eggs and mix 15 sec/speed 5. The dough will look wet and pasty.
Pour mix into loaf tin and flatten top evenly with spatula. Sprinkle with seeds if desired.
Set dough aside to rise for 20 minutes or so, in a warm spot. Allow the dough to rise within 2cms from the top of the tin.
Preheat oven to 180ºC (fan forced) and place oven rack into middle of oven.
Once risen, place loaf in oven and bake for 40 minutes. Check with skewer to ensure the bread is cooked. Remove from oven and place onto a tea towel sitting on a cooling rack. Set timer for 10 minutes.
After 10 minutes, remove bread from baking tin using baking paper to assist in doing this. Place the bread (with the baking paper still around it) onto tea towel. Wrap tea towel loosely around bread and leave to cool.
Bread keeps well in a large snap lock bag for three days in the pantry. What is not used can be sliced into thick pieces and frozen in individual snap lock bags, and taken out as needed. Once frozen, the bread is better toasted. Makes great bread crumbs to use in cooking (i.e. meatloaf), or as topping on baked dishes (i.e. veggie bake).