Step by step recipe:

  1. 7 min.Benoîton : Photo of step #1
    Put 75 g flaked 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.
  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.
  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.
  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..
  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).
  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.
  7. 2 min.Benoîton : Photo of step #7
    Cut the rectangle in half.
  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.
  9. 2 hoursBenoîton : Photo of step #9
    Cover with a plastic sheet and leave to rest for 2 hours.
  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..
  11. Benoîton : Photo of step #11
    Leave to cook on a wire rack.


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.


Home made.

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