Step 1

Preheat oven to 375 Degrees Fahrenheit (190 Degrees Celcius)

Step 2

Grind up 50 grams of chia seeds. I find the best tool for this is a coffee grinder. You can also use already ground up chia seed if it makes things easier or you don't have a coffee grinder.

Step 3

In a large glass or stainless steel bowl, combine room temperature cottage cheese and ground chia seeds. Mix well using clean hands until fully combined and set aside for 10-15 minutes. The chia seeds need to absorb some of the cheese moisture.

Step 4

In another large glass or stainless steel bowl, combine almond flour, baking powder and salt. Use a whisk to mix the ingredients. It's a great tool for getting any clumps out of the almond flour.

Step 5

Combine both mixtures into one bowl. Work through the dough with both hands until fully combined. The dough will get sticky, and then start to bind together, and eventually become slightly shiny. The more you work the dough the better.

Step 6

Shape the dough into a desired shape, oval or round works best. You can also shape the dough to fit in a standard 8.5" x 4.5" loaf pan or divide the dough and make two half loafs.

Step 7

OPTIONAL - You can score your bread with decorative cuts using a knife. Wetting the knife slightly prevents the dough from sticking to the knife.

Step 8

If using a non stick silicone bread baking mat, (It works wonderfully and it's re-usable!) place it on an oven safe cooling rack and place your loaf directly on the mat. This is the best option to get a nice crust on the bottom of the bread.

Step 9

If using a baking sheet, line it with parchment paper and place your loaf on the parchment paper.

Step 10

If using a loaf pan, line the pan with parchment paper and place the loaf in the pan.

Step 11

Reduce oven heat to 350 Degrees Fahrenheit (175 Degrees Celsius)

Step 12

Place your bread in the oven.

Step 13

Bake for 1 hour (60 Minutes)

Step 14

DO NOT open the oven during baking. This may cause the bread to fall.

Step 15

Turn oven off after 1 hour (60 minutes) of baking.

Step 16

DO NOT remove the bread from the oven.

Step 17

Open the oven door a few inches, and let the bread cool slowly in the oven for 1 to 1.5 hours.

Step 18

Transfer your bread onto the counter and continue cooling util bread reaches room temperature.

Step 19

Open the oven door a few inches, and let the bread cool in the oven for an initial 30 minutes.

Step 20

Gently transfer your bread onto an oven safe cooling rack, and continue cooling  in the oven for another 30-60 minutes. (This prevents the bottom of your bread from getting soggy, especially when using a bread pan) Total cooling time in the oven must be 60-90 minutes for optimal results.

Step 21

Transfer your bread onto the counter, and continue cooling until bread reaches room temperature.

Step 22

Wrapping the bread in parchment paper works best, but keep an eye out as depending on the humidity levels of where you live it might dry out quickly. If you find your bread is drying out, place the parchment paper wrapped bread in a plastic bag.

Step 23

Store your bread on the counter for up to two days or in the fridge for up to a week.