1,308 easy and fully explained recipes, with 26,227 photos and 77 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.

26K 2 4.5

Last modified on: February 4^th 2018

Keywords for this recipe:Bakery Small bread Leaven Dry fruits

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

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 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

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: 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..

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 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..

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,471 Kcal or 14,532 Kj	77 gr	702 gr	53 gr
174 %	30 %	66 %	8 %

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).

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)

	Water: 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
	Raisins: 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): 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 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

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
290K 14 40 min. February 21^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
243K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
457K5 49 min. July 27^th 2013

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
675K 313.9 36 min. January 27^th 2017

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
983K4.5 7 min. July 7^th 2011

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.