In a large bowl, mix the following: (It's important to mix dry ingredients separately in GF cooking to avoid clumping)
In a stand-mixer, mix the following on low speed (use the normal beater, not dough hook or whisk):
Add and mix in:
1 ½ Tbsp flaxseed meal
1 Tbsp sesame seeds
1 Tbsp small pumpkin seeds (optional)
Put dough into prepared pan. The dough should not fill the pan more than 2/3 full.
Press into top of each loaf (to help them stick):
Gluten-free oats OR extra sesame seeds
Once dough has risen just to the top of the bread pan (*see note below), bake @ 350F for 25 minutes for mini-loaves, and ~40-45 for regular loaf. The bread will be nicely browned.
Turn out of pan(s) onto a cooling rack once loaf is done. The loaf should be nicely browned and sound hollow when tapped on bottom.