From The Kitchen Of Norma Kamali
1 cup sunflower seeds
1/2 cup pumpkin seeds
12 cup flaxseeds
1/2 cup almonds
1 1/2 cup rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons if using powder)
1 tablespoon fine-grain sea salt
3 tablespoons melted coconut oil
1 1/2 cups water
Pour all dry ingredients into a loaf pan and stir well. Whisk together oil and water and add to the dry ingredients. Mix well until everything is completely soaked and the dough becomes thick but manageable (add one or two teaspoons of water as needed). Smooth out the top with the back of a spoon.
Let the dough sit on the counter uncovered for two hours or more, until it retains its shape when pulled away from the sides of the pan.
Preheat oven to 350 degrees fahrenheit. Place loaf pan on the middle rack and bake for 20 minutes.
Remove the bread from the pan; place it upside down on the rack and bake for another 30 to 40 minutes.
The bread is done when it makes a hollow sound when tapped with a spoon. Let cool completely before slicing.