Preheat overn to 350° F (175° C or gas mark 4). Line a large loaf pan with parchment paper.

Separate the egg yolks from the egg whites. Set the egg whites aside. Mix egg yolks with toasted sesame oil and butter. Pour water into the egg yolk mixture and combine.

In a separate bowl, mix flax meal, psyllium powder, baking soda, caraway seeds, and salt.

Beat egg whites until they create soft peaks. Add cream of tartar while beating.

Using an electric mixer, add egg yolk mixture to dry ingredients and process well. Slowly add egg whites.

Fold sunflower seeds into the batter. Fill loaf pan with the batter and transfer to the oven. Bake for 60 minutes. Stick a wooden skewer into the bread. If it comes out clean and there are no crumbs, the bread is done.

Remove the loaf from the pan and allow it to cool on a tray for about 20 minutes. Store at room temperature (covered with a kitchen towel) up to three days, or store in a ziploc bag in the refrigerator or freezer.