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Benoîton

This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.

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Last modified on: February 4^th 2018

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For 8 pieces, you will need:

1 3.3 oz flakeds almonds
2 6.7 oz water
3 1.8 oz leaven
4 5.5 oz rye flour
5 8.2 oz plain white flour (French Type 65)
6 0.2 oz fine (or table) salt
7 0.2 oz yeast
8 5.3 oz raisins
9 1.2 oz Pearl sugar

Change these quantities to make: 8 pieces 16 pieces 32 pieces 48 pieces

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
2 hours 25 min.	1 hour 30 min.	37 min.	4 hours 32 min.

At what time:

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Step by step recipe

Stage 1 - 7 min.

Put 3.3 oz flakeds almonds in a non-stick frying pan on high and toast for 5 to 7 minutes. They should only just begin to colour.

Set aside.

You can also do this in the oven at 360°F (180°C): spread the almonds on a baking sheet and toast for 8 minutes.

Stage 2

In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Stage 3 - 3 min.

Put into a mixer bowl: 6.7 oz water at the correct temperature, 1.8 oz leaven, 5.5 oz rye flour, 8.2 oz plain white flour (French Type 65), 0.2 oz fine (or table) salt and 0.2 oz yeast.

Stage 4 - 12 min.

Knead on slow speed for 12 minutes, adding 5.3 oz raisins and the toasted almonds 2 minutes before the end of kneading.

Note: For the best way to knead, see: A few tips for effective kneading at home..

Stage 5 - 1 hour 30 min.

Gather the dough into a ball and transfer to a large, clean bowl.

Cover with a plastic sheet and leave to rest for about an hour and a half. It's pointage (starting).

Stage 6 - 3 min.

After this time, flatten out the dough by hand, or with a rolling pin, into a large rectangle about half an inch (a generous centimetre) thick. Scatter 1.2 oz Pearl sugar over and press gently into the dough by hand or with the rollling pin.

Stage 7 - 2 min.

Cut the rectangle in half.

Stage 8 - 5 min.

Cut each half into rectangles about 1x4 inches (2x10 cm) and arrange these on a baking sheet.

Stage 9 - 2 hours

Cover with a plastic sheet and leave to rest for 2 hours.

Stage 10 - 30 min.

Preheat the oven to 460°F (240°C) and bake for about 30 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 11

Leave to cook on a wire rack.

Remarks

You can vary the fruit content of your benoîton by using pistachios, cranberries, etc.

The name benoîton came no doubt from a nineteenth century play, La Famille Benoîton by Victorien Sardou, which portrayed a nouveau-riche bourgeois family. At the time, it was common to name patisseries after famous plays. Poires Belle-Hélène is another example.

Keeping

A few days in a coth bag.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,739 Kcal or 7,281 Kj	39 gr	351 gr	27 gr
87 %	15 %	33 %	4 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
244 Kcal or 1,022 Kj	5 gr	49 gr	4 gr
12 %	2 %	5 %	1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
217 Kcal or 909 Kj	5 gr	44 gr	3 gr
11 %	2 %	4 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Gluten, Sulfites

How much will it cost?

For 8 pieces : 2.09 €
Per piece : 0.26 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: Pumpkin (or potimarron) soup, Potimarron (Japanese chestnut pumpkin) purée, Gingerbread, Seeded loaf, Leek and potato soup, ... All
	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Seeded loaf, Poitevin twist, Leavened bread, Loaf for "les filles'", ... All
	Raisins: You can check-out other recipes which use it, like for example: Moist cereal bars, Panettone, 3-fruit brioche loaf, Caramel semolina pudding with raisins, Sweet pancake rolls from Brittany, ... All
	Rye flour: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Jura bread, Sandwich bread, Gingerbread, Natural leaven, ... All