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 4th 2018
Keywords for this recipe:For 16 pieces, you will need:
- 1
75 g flakeds almonds - 2
380 g water - 3
100 g leaven - 4
200 g rye flour - 5
300 g plain white flour (French Type 65) - 6
9 g fine (or table) salt - 7
10 g yeast - 8
300 g raisins - 9
50 g Pearl sugar - Total weight: 1,424 grams
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 75 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.
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.
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: 380 g water at the correct temperature, 100 g leaven, 200 g rye flour, 300 g plain white flour (French Type 65), 9 g fine (or table) salt and 10 g yeast.
Stage 4 - 12 min.
Knead on slow speed for 12 minutes, adding 300 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..
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).
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 50 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..
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.
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 |
| 3,471 Kcal or 14,532 Kj | 77 gr | 702 gr | 53 gr |
| 129 % | 22 % | 49 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 244 Kcal or 1,022 Kj | 5 gr | 49 gr | 4 gr |
| 9 % | 2 % | 3 % | <1 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 217 Kcal or 909 Kj | 5 gr | 44 gr | 3 gr |
| 8 % | 1 % | 3 % | <1 % |
How much will it cost?
- For 16 pieces : 4.17 €
- Per piece : 0.26 €
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: Quince and apple compote, Cornmeal baps for Anne, Poitevin twist, Cooking sugar, Fougasse with bacon and Comté, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Kugelhof for Nanou, Caramel semolina pudding with raisins, Cramique, Soft apple cookies, 3-fruit brioche loaf, ... All |
 | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Roscoff loaf, Cretan Bread, Poitevin twist, "Psychedelic" sandwich bread, Pizza dough, ... All |
 | Rye flour: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Sandwich bread, Natural leaven, Lumberjack turnovers, Jura bread, ... All |
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