Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and ½ cup water in a small bowl. Cover and let sit 8 hours. (Per the original recipe, you may alternatively bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours).
Preheat oven to 350 degrees. Lightly oil an 8" round cake pan.
Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds in a large bowl. Work in Buttery Sticks with your fingers until pieces are pea-size. Make a well in the center and add molasses, oat mixture, remaining 1¼ cups buttermilk, and remaining 1 tablespoon oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
The original recipe tells you to form dough into a ball and place in pan. My dough has always been very wet. I dust my hands with flour and quickly place the dough in the prepared pan. Continue with brushing the top with reserved buttermilk, oats and sunflower seeds. Cut a large X in the top and bake until nicely browned and an instant-read thermometer inserted into the center of loaf registers 190 degrees, about 70 minutes.
Let cool in pan for about 30 minutes and transfer to a rack to cool completely. Cut bread into slices and refrigerate for up to two days or freeze for up to a month.
This bread is fantastic served with butter and jelly or honey, or avocado, egg salad, smoked salmon, tuna salad… endless possibilities!
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/02/18/seeded-whole-grain-soda-bread/