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
Coquettes 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 cooks 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 restaurants 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.
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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