Whisk honey into warm water and add yeast. Let stand for 5-8 minutes until the yeast has bloomed and is puffy.
Meanwhile, whisk together the dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together the eggs and oil.
With the mixer running on low speed, add the yeast mixture and let incorporate for a few seconds. Add the egg/oil mixture, and mix for 2 minutes. Turn the mixer to medium speedand mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds, if using.
Line a 9x5-inch loaf pan with parchment paper and pour in the dough. Place in a warm, draft-free space in your house and let rise for 30-45 minutes, until the loaf has doubled in size.
Preheat the oven to 375°F. When the dough has risen, bake on the center rack for 40-50 minutes, until it is browned and sounds hollow when you tap it.
Remove bread from the pan and let cool completely on a wire rack before slicing. Store extra bread in the freezer (wrap in foil and place in a sealable plastic bag).