Benoîton
Step by step recipe:
- 7 min.
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. 
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 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. - 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.. - 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). - 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. - 2 min.
Cut the rectangle in half. - 5 min.
Cut each half into rectangles about 1x4 inches (2x10 cm) and arrange these on a baking sheet. - 2 hours
Cover with a plastic sheet and leave to rest for 2 hours. - 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.. 
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.
Source:
Home made.Grade this recipe
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This recipe use (among others)
Water: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Olive and pesto bread, Panettone, Valay-Brest, Quince and apple compote, ... [All]
Raisins: You can check-out other recipes which use it, for example: Chocolate cereal bars, Pains briochés aux raisins, Frozen Nougat, Apple Strudel, Dublin fruit scones, ... [All]
Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Roscoff loaf, Ocean bread, Seeded loaf, Bacon rolls, Jura bread, ... [All]- Rye flour: You can get more informations, or check-out other recipes which use it, for example: Jura bread, Fougasse with bacon and Comté, Gingerbread, Sandwich bread, Lumberjack turnovers, ... [All]