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.
39K 3 4
Last modified on: February 4th 2018
Keywords for this recipe:For 8 pieces, you will need:
- 1
½ cup flakeds almonds - 2
1 cup water - 3
¼ cup leaven - 4
2⁄3 cup rye flour - 5
1 cup plain white flour (French Type 65) - 6
½ tablespoon fine (or table) salt - 7
1 teaspoon yeast - 8
2⁄3 cup raisins - 9
2 tablespoons Pearl sugar
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 ½ cup 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: 1 cup water at the correct temperature, ¼ cup leaven, 2⁄3 cup rye flour, 1 cup plain white flour (French Type 65), ½ tablespoon fine (or table) salt and 1 teaspoon yeast.
Stage 4 - 12 min.
Knead on slow speed for 12 minutes, adding 2⁄3 cup 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 2 tablespoons 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,739 Kcal or 7,281 Kj | 39 gr | 351 gr | 27 gr |
| 87 % | 15 % | 33 % | 4 % |
| 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 % |
How much will it cost?
- For 8 pieces : 2.09 €
- Per piece : 0.26 €
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: You can get more informations, or check-out other recipes which use it, for example: Poaching syrup, Hummus, How to cook rice in rice-cooker, Creamy risotto with diced vegetables and flax seeds, Quick courgette soup with cheese, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Chocolate mendiants, Little apple turnovers with almonds and raisins, You should not add raisins to recipes dry , Panettone, 3-fruit brioche loaf, ... All |
 | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Mixed seed grissini, Bacon rolls, "Psychedelic" sandwich bread, New leavened bread, ... All |
 | Rye flour: You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Natural leaven, Gingerbread, Jura bread, Lumberjack turnovers, ... All |
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.6M 714.6 2 hours 38 min. October 3rd 2019
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.733K 313.7 36 min. January 27th 2017
Tartiflette
A personal version of a classic recipe from Savoy.584K 14.6 1 hour 27 min. September 16th 2019
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.606K 24.4 2 hours 34 min. June 26th 2019
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.408K4.8 33 min. December 6th 2015
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)
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.