1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1½ cups rolled oats
2 tbsp.chia seeds
4 tbsp.psyllium seed husks
1 tbsp.honey or maple syrup
3 tbsp.melted coconut oil or ghee
1½ cups water

Preheat oven to 350F/175C

In a bowl combine all the dry ingredients.Combine the maple syrup, oil and water together. If the coconut oil has set, melt it over a low heat, adding honey then water.
Add the liquid to the dry ingredients and mix well until all combined. Add more water if mixture is too thick. Let is sit for at least 2 hours, preferably overnight or all day.Place dough in a loaf tin lined with baking paper.
Place the tin in the oven on the middle rack and bake for 30 minutes.
Remove the bread from the tin and place it, minus the baking paper, upside down on the rack in the oven and bake for a further 30 to 40 minutes. The bread is done when sounds hollow when tapped. Place on a rack to cool.

I double the recipe to make two loaves as it will keep well in the refrigerator and freezes well.