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.
74 K 4/5 (3 reviews)577593
Last modified on: October 30th 2026
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.
When should you start or finish this recipe?
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
Step 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.
Step 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.
Step 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.
Step 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..
Step 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).
Step 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.
Step 7 - ⌛ 2 min.
Cut the rectangle in half.
Step 8 - ⌛ 5 min.
Cut each half into rectangles about 1x4 inches (2x10 cm) and arrange these on a baking sheet.
Step 9 - ⌛ 2 hours
Cover with a plastic sheet and leave to rest for 2 hours.
Step 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..
Step 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: Homemade.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 5 g RDI=6 % | 49 g RDI=14 % | 4 g RDI=4 % | 252 kcal RDI=9 % | 1,056 kJ RDI=9 % |
| Per piece | 5 g RDI=5 % | 44 g RDI=12 % | 3 g RDI=3 % | 225 kcal RDI=8 % | 940 kJ RDI=8 % |
| Whole recipe | 77 g RDI=88 % | 702 g RDI=196 % | 53 g RDI=54 % | 3,593 kcal RDI=133 % | 15,044 kJ RDI=133 % |
How much will it cost?
For 16 pieces
4.20 €
Per piece
0.30 €
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:
Raisins
Like these other recipes:
Plain white flour (French Type 65)
Like these other recipes:
Rye flour
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-15
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.