Mix 1 cup warm water with the active dried yeast and coconut sugar and stir well. Let sit until it becomes foamy on top.
In the meantime pulse the sunflower seeds in the blender to fine crumbles. Transfer to a medium sized bowl.
Sift remaining dry ingredients into the bowl and mix well.
Pour in the foamy yeast mixture, add 1 1/4 cup warm water and stir well to combine. The dough should become fairly moist, but still quite thick, so that you can just sort of 'pour' it.
Line loaf tin with baking baker and sprinkle sunflower seeds. Then pour/scoop the dough into the form, spread evenly and sprinkle remaining sunflower seeds on top. Press them into the dough with your hands or by using a wet pastry brush.
Let sit in a warm spot without draft until the dough has risen considerably (about 45 minutes). You can use your oven, by switching it only shortly so that it becomes warm (but not hot!).
Place in oven and switch on to 200°C (top-/ bottom heat). Bake for approx. 45 minutes. If the sunflower seeds on top get brown too quickly (which they possibly will do), cover with a loosely placed sheet of aluminum foil.
Let cool down a little before taking out of loaf tin and then let cool down on a cooling rack (if you can resist that long ;) ).