Whisk teff flour, seeds, psyllium husks, chia seeds & salt in one bowl
Mix Oats with 1c buttermilk, set aside
Combine maple syrup, and 1c warm water in another small bowl. Sprinkle yeast over and let stand until it begins to foam (up to 10 minutes). Stir this mix into dry ingredients along with oil and 1/4c of the buttermilk. Add in wet oats and the rest of the buttermilk
Cover bowl and allow to rest for about 1.5 hours
Transfer dough to loaf pan, cover with wrap and let it rise again until slightly domed, additional 1 hour
Preheat oven to 350/160c fan and bake for 60-70 minutes
Allow to cool prior to slicing.
Bread can be frozen for up to 2 months to use as needed.