This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
64 K 4/5 (3 reviews)
4 hours 35 min.
Easy
4.20 €
16 pieces
9 IngredientsLast modified on: February 4th 2018
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: 1,425 grams
Times for this recipe
Preparation: 2 hours 25 min.
Resting: 1 hour 30 min.
Cooking: 40 min.
All in all: 4 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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 - 15 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..
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).
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..
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 800 RDI=80 % | 50 RDI=8 % | 3,590 RDI=180 % | 15,040 RDI: 180 % |
| Per 100 g | 6 RDI=2 % | 60 RDI=5 % | 3 RDI=1 % | 250 RDI=10 % | 1,060 RDI: 10 % |
| Per piece | 5 RDI=2 % | 50 RDI=5 % | 3 RDI=1 % | 220 RDI=10 % | 940 RDI: 10 % |
How much will it cost?
- For 16 pieces : 4.20 €
- Per piece : 0.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
Like these other recipes: Vietnamese prawns, Olive and pesto bread, Citrus crunch, Quick orange marmalade, Chocolate eclairs, ... See them all 137
Raisins
Like these other recipes: Caramel semolina pudding with raisins, Apple Strudel, Pecan fruit rolls , 3-fruit brioche loaf, Little apple turnovers with almonds and raisins, ... See them all 20
Plain white flour (French Type 65)
Like these other recipes: Bacon rolls, French baguettes, Leavened bread, Pizza dough, Poitevin twist, ... See them all 19
Rye flour
Like these other recipes: Sandwich bread, Jura bread, Fougasse with bacon and Comté, Lumberjack turnovers, Natural leaven, ... See them all 6
Other recipes you may also like
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with... September 17th 2013129 K4.6 30 min.
Snails in a brioche
A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack. September 17th 202468 K 1 hour 45 min.
Tarte Normande
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold. December 30th 201959 K 1 hour 30 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011377 K4.3 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
Note: We'll never share your e-mail address with anyone else.
Post a 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.