Grind half of the flaxseed in a coffee grinder or blender. Finely chop the almonds. In a bowl, combine sunflower seeds, whole flaxseed, ground flaxseed, almonds, oat flakes, and a pinch of salt. Mix thoroughly.

In a glass, combine lukewarm water, agave syrup, and coconut oil. Adjust the amount of water so that it's about half as much as all the dry ingredients (water:dry ingredients - 1:2, approximately 70-80 g). Mix well.

Combine the dry ingredients with the liquid and mix thoroughly. Cover the bowl with a cloth and set aside for about an hour. After this time, the mixture should thicken.

Then transfer the seed mixture to a small baking tin (about 5 x 8 cm) lined with baking paper or greased with a small amount of fat. Place in an oven preheated to 180°C (356°F) and bake for about 60 minutes. After the indicated time, turn off the oven and slightly open the door. After cooling slightly, remove the bread from the oven. Then set aside to cool down completely.

Remove the bread from the tin and slice it only after it has fully cooled down.