In a food processor, finely ground pecans with pumpkin seeds and golden flaxseed. Try to do it gradually, (puls for a few seconds then wait a few seconds) so that the mixture doesn't get exposed to heat.
Place the nut and seed mixture into a deep mixing bowl. Add almond flour, coconut flour, psyllium powder and salt. Mix well using a whisk.
In another bowl, beat the eggs with olive oil, melted butter and sour cream.
Mix baking soda with apple cider vinegar, let it create foam and add it to the egg mixture.
Now, gradually start adding your dry ingredients to the egg mixture. Beat with an electric mixer until your dough becomes thick enough and unified. It should have a consistency of a thick batter.
Grease a 30 cm (12 inches) long bread mould with some butter and pour in the dough. Sprinkle with sesame seeds, golden flaxseed and pumpkin seeds. Tap with your fingers so that they stick to the bread.
Bake at 160ºC (320ºF) for 1 hour. Then, reduce the heat to 120ºC (248ºF) and bake for another hour. This is important because you want your bread to get baked slowly and equally.
When the bread is baked let it cool down totally before cutting it.