Position a rack in the center of the oven and preheat to 325ºF.
Spread the sunflower seeds, almonds, buckwheat groats, and millet seed on a rimmed baking sheet. Toast in the oven until golden and fragrant, 8-12 minutes.
Meanwhile, in a large bowl, combine the oats, flax seed, psyllium husk, chia seed, and salt. When the sunflower seed mixture has toasted, add it to the bowl and stir to combine. Add the maple syrup, melted coconut oil, and water, and stir to combine well, using your hands if need be.
Line a loaf pan (8x4 or 9x5") on all sides with parchment paper. Scrape the dough into 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 400ºUncover the bread and bake until deeply bronzed, about 1 1/2 hours (but check it at 1 1/4 hours). Remove the bread from the oven and let cool completely, at least 2 hours, then remove from the pan and discard the parchment.
The bread keeps well, refrigerated airtight, for up to a week or even two. Slice and toast for best results.
Adapted from Josey Baker's Adventure Bread via David Lebovitz and The Life-Changing Loaf from My New RootsBe sure to source certified gluten-free ingredients (especially oats) if you or your bread-eaters are highly sensitive.Feel free to trade the maple syrup for honey, the coconut oil for olive or sunflower. Sarah answers a lot of substitution questions in her post, so check it out if you have some!I like this bread best toasted and slathered with cream cheese, avocado, red onion, sprouts, and lox if I'm feeling festive, but go wild with your favorite toast toppings. I've got my eye on this kimchi grilled cheese from Karen at Honestly Yum (and the corresponding cocktail [!] by Todd).Nutritional values are based on one of sixteen servings.