Cooking-ez.com

957 easy and fully explained recipes, with 20,643 photos and 77 videos

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.

5,9155/5

Grade this recipe :

Last modified on: February 4th 2018

For 16 pieces, you will need:

How long does it take?

PreparationRestingCookingStart to finish
2 hours 25 min.1 hour 30 min.37 min.4 hours 32 min.
Preservation: A few days in a coth bag.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Benoîton : Photo of step #1Put 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.
7 min.
2 Benoîton : Photo of step #2In 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 Benoîton : Photo of step #3Put 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. 3 min.
4 Benoîton : Photo of step #4Knead 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..
12 min.
5 Benoîton : Photo of step #5Gather 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).
1 hour 30 min.
6 Benoîton : Photo of step #6After 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. 3 min.
7 Benoîton : Photo of step #7Cut the rectangle in half. 2 min.
8 Benoîton : Photo of step #8Cut each half into rectangles about 1x4 inches (2x10 cm) and arrange these on a baking sheet. 5 min.
9 Benoîton : Photo of step #9Cover with a plastic sheet and leave to rest for 2 hours. 2 hours
10 Benoîton : Photo of step #10Preheat 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..
30 min.
11 Benoîton : Photo of step #11Leave 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
360178 gr702 gr53 gr
180 %30 %66 %8 %
Per 100 g
CaloriesProteins CarbohydratesFats
2535 gr49 gr4 gr
13 %2 %5 %1 %
Per piece
CaloriesProteins CarbohydratesFats
2254 gr43 gr3 gr
11 %2 %4 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 16 pieces : 4.10 €
Per piece : 0.26 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Spaghetti Bolognese, Special small breads, Cornmeal baps for Anne, Nougat, ... [All]
RaisinsRaisins: You can check-out other recipes which use it, like for example: Moist cereal bars, You should not add raisins to recipes dry , Sweet pancake rolls from Brittany, Dublin fruit scones, Pains briochés aux raisins, ... [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: New hamburger buns, Ali Baba bread, Cretan Bread, Jura bread, Loaf for "les filles'", ... [All]
Rye flourRye 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]

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page