1,503 easy and fully explained recipes, with +66K photos and 78 videos

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.

56 K 4/5 (3 reviews)

4 hours 35 min. difficulté

Easy

4.20 €

16 pieces

9 Ingredients

Last modified on: February 4^th 2018

For this recipe: I want to make it (467×) I made it (473×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

8 pieces 16 pieces 32 pieces 48 pieces

Change measures:

Metric

Metric weight Metric volumes

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

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.

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.

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..

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).

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..

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.

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=60 %	50 RDI=6 %	3,590 RDI=130 %	15,040 RDI: 130 %
Per 100 g	6 RDI=2 %	60 RDI=4 %	3 RDI=0 %	250 RDI=9 %	1,060 RDI: 9 %
Per piece	5 RDI=2 %	50 RDI=3 %	3 RDI=0 %	220 RDI=8 %	940 RDI: 8 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Nuts, Gluten, Sulfites

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)

Other recipes you may also like

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.
February 21^th 20111.11 M 14.4 1 hour 50 min.

Rabbit civet

Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
May 10^th 2023102 K4 15 hours 20 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1^st 2025297 K 24.5 3 hours 8 min.

Sausage mushroom and cheese crumble

A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
May 10^th 2023250 K 24.6 2 hours 45 min.

Oriane's tuna rillettes

Quick to make, delicious as an aperitif.
February 21^th 2011200 K5 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.