Coquette shares recipe for sunflower bread

andrea.weigl@newsobserver.comJune 22, 2013 

SPECIALTY-AL-061413-JEL

Coquette's Sunflower Rye Bread is adapted from a restaurant-quantity recipe from Brian Moore, pastry chef at Coquette in Raleigh.

JULI LEONARD — jleonard@newsobserver.com Buy Photo

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    Coquette

    4351 Lassiter at North Hills Ave. Raleigh; 919-789-0606; coquetteraleigh.com

I have been, unsuccessfully, trying over and over again to bake the sunflower bread like they have a Coquette. It is so delicious. After 10 attempts I have decided to ask, could you please get the recipe. Thank you!

Joann Vachon of Zebulon

Coquette’s executive chef Beth Littlejohn was happy to share the sunflower bread recipe. She enlisted pastry chef Bryan Moore to scale down the recipe for a home cook’s use. (We had to scale it down a bit more from producing four loaves to one loaf.) Patrons of Coquette are familiar with the bread since it makes a regular appearance in the complimentary bread baskets that appear at the tables.

Moore has been the restaurant’s pastry chef for three years. He inherited the recipe and has tweaked it enough that he now calls it his own. It makes a hearty loaf with deep flavors from the combination of malt powder, molasses and rye flour. Plus, the bread is flecked with toasted sunflower seeds.

Diastatic malt powder can be ordered online at King Arthur Flour ( kingarthurflour.com). A 1-pound bag costs about $6. Toasted, unsalted sunflower seeds can be purchased in the bulk bins at local health food stores, including Whole Foods stores in the Triangle.

Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, c/o The News & Observer or email aweigl@newsobserver.com.

To see a printable version of this recipe, click on the link below:

Coquette’s Sunflower Rye Bread

Coquette’s Sunflower Rye Bread This recipe is adapted from a restaurant-quantity recipe from Brian Moore, pastry chef at Coquette in Raleigh. Note from the recipe tester: If you have a kitchen scale, it is a more precise way to measure the ingredients. I’ve included the ounces in parentheses if you prefer to use a scale. Bread baking can be affected by hot weather and humidity. When I tested the recipe, the temperatures were in the mid-90s and the humidity was 55 percent. The dough with 2 cups of bread flour seemed a bit soupy, so I added another 1/2 cup bread flour and then the dough gathered more around the dough hook, like you like to see. 1 teaspoon (0.075 ounce) yeast 1 1/2 cups minus 1/2 tablespoon (11.75 ounces) lukewarm water, between 80 and 90 degrees 2 cups (16.75 ounces) bread flour, plus more if needed 1/3 cup plus 1 tablespoon (1.4 ounces) rye flour 1 tablespoon (0.50 ounce) salt 1/3 cup (1.25 ounces) diastatic malt powder 1 teaspoon (0.15 ounce) molasses 1/2 cup (2 ounces) toasted, unsalted sunflower seeds Oil spray

PLACE yeast in a bowl with the lukewarm water. Set aside.

COMBINE bread flour, rye flour, salt, malt powder, molasses and sunflower seeds in bowl of a standing mixer with a dough hook. Add the yeast and water. Mix the dough on low for 5 minutes, stopping twice to use a spatula to make sure any dry flour is fully incorporated. Move dough to a large bowl, sprayed with oil spray. Cover with plastic wrap, also sprayed with oil spray.

LET dough sit in a warm spot in the kitchen for 40 minutes to an hour to proof.

HEAT oven to 500 degrees. (If using a pizza stone, place in the oven to preheat.) Once loaves are proofed, form into a long loaf or a peasant round. Place on a greased cookie sheet or pizza stone heated in the oven sprayed with oil spray. Spray loaf with a small amount of water, just enough to moisten them slightly. Place loaf in the preheated oven and turn temperature down to 350 degrees.

BAKE loaf for about 35 minutes or until the loaf springs back completely upon using a finger to poke an impression on the top. Yield: 1 loaf

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