Preheat oven to 350°F (180°C). Line a bread pan with parchment paper.

In a large mixing bowl, combine the whole wheat white flour, rolled oats, cooked lentils, ground flax seeds, chia seeds, sunflower seeds, cooked quinoa, cooked brown rice, mashed white beans, garlic powder, onion powder, dried rosemary, and vital wheat gluten. Mix well.

In a separate small bowl, dissolve the active dry yeast in 1/4 cup warm water (105°F to 110°F) and 1 tablespoon of maple syrup or agave nectar. Let the yeast mixture sit for 5-10 minutes, until it becomes frothy.

Add the frothy yeast mixture to the bowl with the dry ingredients and stir until everything is well combined.

Add the salt and 1 1/2 cups warm water to the bowl, and mix everything together until the ingredients are well combined.

If desired, sprinkle a handful of additional seeds over the top of the batter and use your fingertips to gently press them into the batter.

Use a sharp knife or a pair of kitchen scissors to make 2 or 3 shallow cuts diagonally across the top of the loaf, at a slight angle.

Let the bread rise in a warm, draft-free area for about 60-90 minutes, or until it has doubled in size.

Bake the bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then remove it from the pan and let it cool completely on a wire rack.