Prepare a 9 x 5 loaf pan by spraying with cooking spray.
In a small bowl combine honey and water. Sprinkle yeast on top and set aside for about 10 minutes, or until frothy.
If using flax eggs, combine 3 tablespoons ground flax seeds plus 9 tablespoons warm water in a small bowl. Stir well and set aside.
In a medium bowl mix together sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum and sea salt. Add in sunflower seeds, quinoa and chia seeds and stir until well combined. In a large bowl or the bowl to your stand mixer combine (flax) eggs, milk, coconut oil, molasses and vinegar. Add the flour mixture to the egg mixture and beat on low for about 1 ½ minutes. Add yeast and beat for 3 minutes at medium high. Pour the batter into the prepared loaf pan. Place in a warm location and cover with a moist towel. Allow to rise for 1 hour.
Preheat oven to 350 degrees. Bake loaf for 45 to 55 minutes, until the crust is a dark brown. Cool for 10 minutes in the pan and then turn out onto a cutting board.