Preheat the oven to 375 degrees, and spray a loaf pan with cooking spray.
Place the oats in the bowl of a food processor fitted with the chopping blade, and process until finely ground.
In a large mixing bowl, mix together the ground oats, whole wheat and all-purpose flours, 2 tablespoons of the sunflower seeds, 1 ½ tablespoons of the pumpkin seeds, baking powder, baking soda and salt. Mix well with a spatula to combine the dry ingredients.
Add the olive oil, honey, and kefir, and stir with a spatula, to combine the wet ingredients with the dry ingredients. Do not overmix. The dough will be sticky.
Pour the dough into the prepared loaf pan, and sprinkle the remaining 1 tablespoons of sunflower seeds, ½ tablespoon of pumpkin seeds, and 1 tablespoon of hemp seeds over the top. Lightly pat the seeds so they adhere to the dough.
Bake for 50-55 minutes, or until a toothpick inserted into the middle comes out clean.
Let the bread cool for about 15 minutes, and then turn over to remove from pan. Serve warm.
Notes
Tightly wrap leftovers in foil and store in a cool, dry place. Leftovers taste best if they are toasted or warmed.