**Recipe modified from the internet by Jon Glosser**
1 cup sunflower seeds
1 cup sliced almonds
1/3 cup buckwheat groats
1/3 cup millet seeds
½ cup pumpkin seeds
1 3/4 cups GF old-fashioned rolled oats
½ cup flax seed
1/3 cup psyllium husks
¼ cup chia seeds
2 teaspoons fine sea salt
¼ cup coconut oil, melted
2 ¾ cups water
Preheat a rack in the center of the oven and preheat to 325⁰F.
Spread the sunflower seeds, almonds, buckwheat groats, millet and pumpkin seeds on a rimmed baking sheet. Toast in the oven until golden and fragrant, 8 – 12 minutes.
In a large bowl, combine the oats, flax seeds, psyllium husks, chia seeds and salt. When the sunflower seed mixture has toasted, add it to the bowl and stir to combine. Add the melted coconut oil and water. Stir well to combine.
Line a loaf pan (8” x 4” or 9” x 5”) on all sides with parchment paper. Scrape the dough in to the pan and use damp fingers to smooth the top creating a slight dome. Cover the dough and let sit at room temperature at least 2 hours and up to 24 hours.
When ready to bake, position a rack in the center of the oven and preheat to 400⁰F. Uncover the bread and bake until deeply bronzed, about 1 ¼ to 1 ½ hours (check at 1 ¼ hours). Remove the bread from the oven and let it cool completely, at least 2 hours. Then remove the bread from the pan and discard the parchment. Continue to let the bread cool on a cooling rack.
The bread keeps well, refrigerated air-tight, for up to a week or even two. Slice and toast. Makes one (8” x 4” or 9” x 5” loaf)