Grease and line a 5x9-inch loaf pan with parchment paper, letting some of the parchment hang over the sides of the pan.
Process seeds, oats, quinoa, nuts, and salt in a food processor until coarsely chopped. Add the water, oil, and honey, and process again until just combined.
Spread mixture into the prepared loaf pan, sprinkle with the extra seeds (optional) and press down gently.
Cover loosely, let stand at room temperature for 3 hours or overnight. The mixture will thicken and firm up.
Preheat the oven to 350 degrees F.
Bake bread about 1 hour or until the bread sounds hollow when tapped with fingers. Cool bread in pan for about 15-20 minutes, then remove to cool completely on a wire rack before slicing.
Notes
Keep bread covered in the fridge for 3-4 days, or freeze slices, wrapped tightly in foil or plastic wrap, for up to 3 months.