Spread the millet, sunflower seeds, pepitas, and chopped hazelnuts out on a baking sheet and toast until lightly browned and fragrant, tossing occasionally, about 15-20 minutes.
Soak the raisins enough boiling water to cover while you toast the nuts & seeds. Drain well and set aside.
Toss together the toasted seeds, oats, flax seeds , psyllium seed husks, chia seeds, cinnamon, and sea salt in a large bowl.
Add the water, coconut oil, maple syrup, and raisins and toss to combine, using your hands to mix it together really well, until the "dough" is very moist.
In a small bowl, mix the cinnamon and brown sugar together.
Prepare a loaf pan (8.5x4.5 to 9x5) with a parchment paper sling and line the ends with parchment paper.
Scoop ⅓ of the dough into the loaf pan and spread it out evenly, sprinkle ½ of the cinnamon and brown sugar mix over the top. Repeat with another ⅓ of the dough and the rest of the cinnamon and brown sugar. Top with the remaining ⅓ of the dough, using your hands to create a slight dome form over the top.
Cover the pan with a cloth and let sit for at least 4 hours or overnight.
When ready to bake, preheat the oven to 400°F.
Bake the loaf, uncovered, for up to 1½ - 1¾ hours until deeply golden brown, checking every 15 minutes after 1 hour.
Let cool completely for at least 2 hours before removing from the pan.
Serve slices extra toasted with your favorite toppings (I'm partial to butter and flaky salt). Keep refrigerated for up to a week.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.