Benoîton


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.
26K 2 4.5
Grade this recipe:

Last modified on: February 4th 2018

Keywords for this recipe:BakerySmall breadLeavenDry fruits
For 16 pieces, you will need:

Change these quantities to make: 8 pieces 16 pieces 32 pieces 48 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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 ... ?
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Step by step recipe


Stage 1 - 7 min.
Benoîton : Photo of step #1
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.

Stage 2
Benoîton : Photo of step #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.
Benoîton : Photo of step #3
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.
Benoîton : Photo of step #4
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..

Stage 5 - 1 hour 30 min.
Benoîton : Photo of step #5
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.
Benoîton : Photo of step #6
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.
Benoîton : Photo of step #7
Cut the rectangle in half.

Stage 8 - 5 min.
Benoîton : Photo of step #8
Cut each half into rectangles about 1x4 inches (2x10 cm) and arrange these on a baking sheet.

Stage 9 - 2 hours
Benoîton : Photo of step #9
Cover with a plastic sheet and leave to rest for 2 hours.

Stage 10 - 30 min.
Benoîton : Photo of step #10
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
Benoîton : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,471 Kcal or 14,532 Kj77 gr702 gr53 gr
174 %30 %66 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
244 Kcal or 1,022 Kj5 gr49 gr4 gr
12 %2 %5 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
217 Kcal or 909 Kj5 gr44 gr3 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).
How much will it cost?
  • For 16 pieces : 4.17 €
  • Per piece : 0.26 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Paella, Italian Meringue, Leek and potato soup, Salmon chard rolls, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Little apple turnovers with almonds and raisins, Pecan fruit rolls , Kugelhof for Nanou, Apple Strudel, Tyrolean apple crumble, ... All
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Pizza dough, Poitevin twist, Jura bread, Olive and pesto bread, ... All
Rye flourRye flour: You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Lumberjack turnovers, Natural leaven, Gingerbread, Fougasse with bacon and Comté, ... All
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