Baking is at the heart of Le Pain Quotidien, the global restaurant-boulangerie which is renowned for its freshly baked bread made using the finest organic and local ingredients. Chef and founder Alain Coumont has shared this signature five seed bread recipe so that you can enjoy a slice of Le Pain Quotidien at home.

Ingredients:

– 500g organic strong white flour
– 80g five seed mix (pumpkin, sunflower, chia, hemp & linseed)
– 2 tsp dried yeast
– 2 tsp sugar
– 1 tsp salt
– 2 tsp honey
– 1 tbsp rapeseed or vegetable oil
– 300ml water, at room temperature

Method:

1. Preheat the oven to 190°C.
2. In a bowl add warm water, yeast, sugar and oil. Cover with cling film and leave to ferment in a warm place.
3. Mix flour, salt, seeds and honey. Then add the yeast fermentation.
4. Knead the dough by rolling it into a ball with your hands. To knead the dough, push it out in one direction with the heel of your hand, then fold it back on itself. Turn the dough and repeat a few times.
5. Once the gluten starts to work, you will find the dough becomes bouncy. To test if the dough is ready, press with a finger and the dough should bounce back.

Some points to remember:
• Don’t be afraid to add more water if you feel it necessary.
• You want your dough to be wet but not soaked.
• If the dough gets too wet, add more flour.

6. Shape the dough into a large ball and add to a clean oiled bowl or baker’s basket and loosely cover with cling film or a damp cloth.
7. Leave dough to prove for about 45 minutes to an hour in a warm place.
8. Turn out the proved dough on an oven tray lined with baking paper.
9. Score the top with a sharp knife and brush the dough with water.
10. Bake for 20-25 minutes at 190°C.
11. Tap the base of the bread and if it sounds ‘hollow‘ you know it is baked. If it doesn’t sound hollow return to the oven and cook for a little longer.

The first Irish Le Pain Quotidien is located at Kildare Village and serves a selection of soups, salads, signature tartines, homemade pastries and freshly baked bread. Demonstrating its commitment to working with the finest local suppliers, over 150 ingredients are sourced from Irish producers and artisans. The menu has also been devised to cater for individuals with special dietary requirements and offers an extensive range of vegan, vegetarian and gluten-free options.

For more information on Le Pain Quotidien Ireland click here.