Preheat oven to 350*F.
Grind chia seeds in a spice grinder or coffee grinder, then measure out 1 + ½ cups of chia seed meal.
Mix all ingredients together in a mixing bowl. Let mixture sit for 5 minutes until it thickens up.
Line a baking sheet with parchment paper.
Spread out the additional seeds for the coating on the parchment paper. Take the sticky dough mixture and spread it out to form 3 baguettes, rolling them in seeds as you go.
Bake for 26 to 32 minutes at 350*F, until lightly golden, and inside is fully baked. (I bake it for 28 minutes in my oven.)
Let cool 10 minutes before slicing.
These baguettes freeze great whole or pre-sliced.
I like to use ground white chia seeds for a lighter colored bread, but either type of dark or light chia seeds will work.
(based on lowest carb version, omitting honey. and without the added 1/2 cup seeds for coating)