⅓ cup whole psyllium husk
⅓ cup unsweetened apple sauce
2½ cups gluten-free old-fashioned rolled oats
1 cup chopped walnuts
¾ cup sunflower seeds
¼ cup chia seeds
¼ cup chia seeds
¼ cup white sesame seeds
1½ teaspoons salt

Line an 8.5-by-4.5-inch loaf pan with parchment paper.
In a medium-sized bowl mix together the psyllium husk, 2¼ cups of water, and the applesauce, and set aside to thicken for about 5 minutes. This mix will develop a thick, gel-like consistency.
In a separate large bowl, mix all the remaining ingredients (oats through salt).
Once the psyllium mix is thickened, add it to the bowl of dry ingredients. Mix together using a silicone spatula or roll up your sleeves and mix together with clean hands. The resulting mixture will be very thick and dense.
Transfer the mix to the parchment-lined bread pan, and smooth out the top using a spatula.
Cover the pan with a clean dish towel and set aside on the counter for an hour (or overnight, if covered in the fridge).
Preheat the oven to 350ºF (~175ºC) and position the oven rack to the middle of the oven. Uncover the pan and bake for 55 to 60 minutes.
When bread is brown and firm to the touch, remove from the oven and let cool completely.
When the bread is completely cool, remove it from the pan and transfer it to a cutting board. Use a sharp chef’s knife to cut the bread into 10 to 12 slices. Do not use a serrated knife as this will rip the bread.