1,422 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

40K 3 4

Last modified on: February 4^th 2018

Keywords for this recipe:

For 48 pieces, you will need:

1 225 g flakeds almonds
2 1 kg 140 g water
3 300 g leaven
4 600 g rye flour
5 900 g plain white flour (French Type 65)
6 27 g fine (or table) salt
7 30 g yeast
8 900 g raisins
9 150 g Pearl sugar
Total weight: 4,272 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does 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:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 7 min.

Put 225 g 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: 1 kg 140 g water at the correct temperature, 300 g leaven, 600 g rye flour, 900 g plain white flour (French Type 65), 27 g fine (or table) salt and 30 g yeast.

Stage 4 - 12 min.

Knead on slow speed for 12 minutes, adding 900 g 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 150 g 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
10,414 Kcal or 43,601 Kj	231 gr	2,107 gr	159 gr
521 %	89 %	199 %	24 %

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 48 pieces : 12.51 €
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: Chicken nems, Cheese tart, Cretan Bread, Mint and chocolate cream, Sausage and lentils "en cocotte", ... All
	Raisins: You can check-out other recipes which use it, like for example: You should not add raisins to recipes dry , Moist cereal bars, Chocolate mendiants, Caramel semolina pudding with raisins, Kugelhof for Nanou, ... All
	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Leavened bread, French baguettes, Loaf for "les filles'", Mustard baps, Roscoff loaf, ... All
	Rye flour: You can get more informations, or check-out other recipes which use it, for example: Jura bread, Gingerbread, Lumberjack turnovers, Sandwich bread, Fougasse with bacon and Comté, ... All

Other recipes you may also like

Parisian-style chocolate custard tart

You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
46K 1 hour 8 min. July 13^th 2022

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
513K 14.5 2 hours 55 min. February 21^th 2011

Special small breads

When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
375K4 6 hours 26 min. October 13^th 2010

Cornmeal baps for Anne

These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.
251K4.3 5 hours 53 min. October 24^th 2017

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
322K5 1 hour 13 min. May 8^th 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.