Very lightly butter the inside of a 9 x 5 inch loaf tin. Line the pan with parchment/greaseproof paper using the butter to hold it in place.
Place the butter into a small pan and on a low heat melt it. While it is melting do the following step.
Using a large mixing bowl, add the flax seeds, baking powder, salt, coconut flour and all of the seeds and stir well to combine.
The butter should be melted by now. Add it to the seed, flour etc mix and stir in. It should start to slightly bind together.
Using another large mixing bowl, add the eggs (there are a lot but the bread is amazingly light) and whisk either by hand or with a mixer/blend until it has tripled in volume.
Gently add the whisked eggs to the flour mixture and fold in. Try to be gentle so as much air remain as possible in the dough. Leave the mixture to thicken on its own for about 20 minutes.
Transfer the mixture to the lined loaf tin. The mixture is thick enough to create a nice camber, so the top is curved. Add a few more seeds to the top of the bread if you like.
Place the tin in the oven on the middle shelf for 50 minutes or until it has browned on top and looking lovely.
Remove from the oven and cover with aluminium foil making sure it does not touch the bread and return to the oven for a further 20 minutes. This makes sure the bread is cooked through. If you have a thermometer test the bread as the internal will reach 170F/80C when cooked.
Remove from the oven and place on a cooling rack until totally cool. Using the parchment/greaseproof paper to lift the bread out of the tin.