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.
14,8924.5/5 for 2 ratings
Grade this recipe:

Last modified on: February 4th 2018

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 a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

A few days in a coth bag.

Step by step recipe


Stage 1 - 7 min.
Benoîton : Photo of step #1
Put 1 cup 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: 1 23 cup water at the correct temperature, ½ cup leaven, 1 13 cup rye flour, 2 cups plain white flour (French Type 65), 1 tablespoon fine (or table) salt and 1 tablespoon yeast.

Stage 4 - 12 min.
Benoîton : Photo of step #4
Knead on slow speed for 12 minutes, adding 1 13 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..

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 13 cup 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.

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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, Chocolate eclairs, Chicken pie, Quick orange marmalade, Pilau rice, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Little apple turnovers with almonds and raisins, Pecan fruit rolls , Moist cereal bars, Chocolate cereal bars, You should not add raisins to recipes dry , ... 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: Jura bread, Poitevin twist, Leavened bread, French baguettes, Loaf for "les filles'", ... All
Rye flourRye flour: You can get more informations, or check-out other recipes which use it, for example: Natural leaven, Gingerbread, Fougasse with bacon and Comté, Jura bread, Lumberjack turnovers, ... All

Other recipes you may also like

Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
75,4023.5/5 for 2 ratings 12 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
56,5534/5 for 6 ratings 40 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
116,788 63.9/5 for 7 ratings 4 days 15 hours 50 min.
Sorrel soup
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
74,6623.8/5 for 17 ratings 1 hour 4 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
219,395 284.2/5 for 32 ratings 7 days 15 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page