Preheat oven to 350°F.

Combine sunflower seeds, flax seed, hazelnuts (or almonds), rolled oats, chia seeds, psyllium, sea salt in a flexible, silicon loaf pan. Stir well.

Whisk maple syrup, coconut oil and water together in a measuring cup.

Add the liquid mixture to dry ingredients and mix very well until everything is completely soaked and dough becomes very thick.

If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable.

Smooth out the top with the back of a spoon.

Let sit out on the counter for at least 2 hours, or all day or overnight.

Ensure the dough retains its shape even when you pull the sides of the loaf pan away from it.

If using a metal loaf pan, line it with parchment paper before adding the ingredients.

Place loaf pan in the oven on the middle rack, and bake for 20 minutes.

Remove bread from loaf pan.

Place it upside down directly on the rack and bake for another 30-40 minutes.

Bread is done when it sounds hollow when tapped.

Let cool completely before slicing.

Store bread in a tightly sealed container for up to five days.

Slice before freezing for quick and easy toast!