Pre-heat the oven to 180ºC. Line a 25 x 7 cm baking pan with parchment paper, and brush it lightly with olive oil.
Heat a skillet over medium-high heat, and toast the seeds for 5 to 8 minutes, or until golden brown.
In a pot, bring 2 cups of water to a boil. Add the grains, reduce the heat to low-medium, and cook, covered, for 30 minutes, or until all the water has been absorved. Add ¾ teaspoons of fine sea salt to the cooked grains, and mix well to combine. Transfer the grains to a large bowl.
In another large bowl, combine the flour, baking soda, baking powder, and the remaining salt.
Add the olive oil, remaining 1 ½ cups of water, and the vinegar to the grains and whisk well.
Fold the grain mixture into the flour mixture, just until combined. Do not overmix – a few lumps won’t matter.
Pour the batter into the prepared pan and bake for 50minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool for 10 minutes in the pan, after which it should be transfered to a wire rack to cool completely before slicing. The bread will keep, wrapped tightly and stored in an airtight container, for up to2 days.