Preheat the oven to 325. Grease and dust a loaf pan.
Mix together yogurt (or cashew cream, coconut kefir) and cider vinegar and set aside.
Grind almonds, pumpkin seeds, sunflower seeds and chia seeds in a food processor, coffee grinder or high speed blender until you have a fine meal.
Transfer to a bowl and stir in starch, baking powder, baking soda and salt.
In a separate bowl, mix together the wet ingredients - eggs/chia paste, yogurt, oil, and coconut syrup.
Mix wet and dry together until there are no lumps, but avoid over-mixing. Pour into the pan and smooth the top.
Sprinkle with sesame seeds and rock salt.
Bake for about 45-50 minutes – until a toothpick inserted in the center comes out clean and feels firm when you press down. Allow bread to sit for about 5 minutes before removing it to a cooling rack.
Best stored wrapped in the fridge.