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.
46 K 4/5 (3 reviews)
4 hours 35 min.
Easy
48 pieces
9 IngredientsLast modified on: February 4th 2018
For 48 pieces, you will need:
- 1
225 g flakeds almonds - 2
1 kg 140 g water - 3
300 g leaven - 4
600 g rye flour - 5
900 g plain white flour (French Type 65) - 6
27 g fine (or table) salt - 7
30 g yeast - 8
900 g raisins - 9
150 g Pearl sugar - Total weight: 4,275 grams
Change measures:
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 225 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: 1 kg 140 g water at the correct temperature, 300 g leaven, 600 g rye flour, 900 g plain white flour (French Type 65), 27 g fine (or table) salt and 30 g yeast.
Stage 4 - 15 min.
Knead on slow speed for 12 minutes, adding 900 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 150 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 | 260 RDI=100 % | 2,390 RDI=230 % | 160 RDI=30 % | 10,780 RDI=540 % | 45,130 RDI: 540 % |
| 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 48 pieces : 12.55 €
- 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: Cooking sugar, Seeded loaf, Bacon rolls, Panettone, Poitevin twist, ... See them all 132
Raisins
Like these other recipes: 3-fruit brioche loaf, Soft apple cookies, Little apple turnovers with almonds and raisins, Caramel semolina pudding with raisins, Pains briochés aux raisins, ... See them all 20
Plain white flour (French Type 65)
Like these other recipes: Cretan Bread, Pizza dough, Loaf for "les filles'", Seeded loaf, Olive and pesto bread, ... See them all 19
Rye flour
Like these other recipes: Sandwich bread, Lumberjack turnovers, Gingerbread, Fougasse with bacon and Comté, Jura bread, ... See them all 6
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