Benoîton


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.
21K 2 4.5
Grade this recipe:

Last modified on: February 4th 2018

Keywords for this recipe:BakerySmall breadLeavenDry fruits
For 16 pieces, you will need:

Change these quantities to make: 8 pieces 16 pieces 32 pieces 48 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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 ... ?
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Step by step recipe


Stage 1 - 7 min.
Benoîton : Photo of step #1
Put 6.6 oz flaked 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
Benoîton : Photo of 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.

Stage 3 - 3 min.
Benoîton : Photo of step #3
Put into a mixer bowl: 13.4 oz water at the correct temperature, 3.5 oz leaven, 11.0 oz rye flour, 1 lb + 0.5 oz plain white flour (French Type 65), 0.4 oz fine (or table) salt and 0.4 oz yeast.

Stage 4 - 12 min.
Benoîton : Photo of step #4
Knead on slow speed for 12 minutes, adding 10.6 oz 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.
Benoîton : Photo of step #5
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.
Benoîton : Photo of step #6
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 2.3 oz Pearl sugar over and press gently into the dough by hand or with the rollling pin.

Stage 7 - 2 min.
Benoîton : Photo of step #7
Cut the rectangle in half.

Stage 8 - 5 min.
Benoîton : Photo of step #8
Cut each half into rectangles about 1x4 inches (2x10 cm) and arrange these on a baking sheet.

Stage 9 - 2 hours
Benoîton : Photo of step #9
Cover with a plastic sheet and leave to rest for 2 hours.

Stage 10 - 30 min.
Benoîton : Photo of step #10
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
Benoîton : Photo of 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.
Keeping
A few days in a coth bag.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,471 Kcal or 14,532 Kj77 gr702 gr53 gr
174 %30 %66 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
244 Kcal or 1,022 Kj5 gr49 gr4 gr
12 %2 %5 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
217 Kcal or 909 Kj5 gr44 gr3 gr
11 %2 %4 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 16 pieces : 4.17 €
  • Per piece : 0.26 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Quince compote, Ciabatta, Bacon rolls, Sesame fried scampi, Langoustine sabayon tart, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Dublin fruit scones, Caramel semolina pudding with raisins, Apple Strudel, Little apple turnovers with almonds and raisins, Frozen Nougat, ... All
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Mixed seed grissini, Leavened bread, Ali Baba bread, Loaf for "les filles'", ... All
Rye flourRye flour: You can get more informations, or check-out other recipes which use it, for example: Jura bread, Sandwich bread, Lumberjack turnovers, Natural leaven, Gingerbread, ... All
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