You will need a 8 1/2 in. x 4 1/2 in. loaf pan to bake this bread in, and if you need a fully gluten-free loaf, be sure to grab that gluten-free nonstick spray and flour! We've also written this recipe to be mixed in a stand mixer with a paddle attachment, so if you do not have a stand mixer, you can use a hand mixer or knead with your hands though the timing will alter slightly. 

1. Preheat the oven to 350 degrees Fahrenheit and spray your loaf pan with nonstick spray.
2. In the bowl of stand mixer, fitted with the paddle attachment, whisk together the flour, brown sugar, and salt. 
3. In a small bowl, combine the water and ghee (or olive oil). 
4. Add the water-ghee mixture to the dry ingredients slowly and mix on low until the mixture comes together in a smooth batter, about 1 minute. Let the batter sit for 10 minutes at room temperature. 
5. Add the baking powder and mix on a very low speed until incorporated, this will only take about 30 seconds.
6. Scrape the sides of your mixing bowl as needed and then slide the dough into the prepared loaf pan and smooth the top. 
7. Brush the top of the loaf with ghee and then use a very sharp knife to cut a 1/2-inch-deep cut down the length of the loaf. Sprinkle the top with sea salt and sunflower seeds.
8. Bake 70 minutes, until the internal temperature is at 205 degrees Fahrenheit.
9. Transfer the loaf to a cooling rack and immediately slide the loaf out of the pan for cooling to release the steam (keeps away those soggy bottoms!) 
10. Enjoy when cool or store in the freezer for up to 3 weeks.