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.
16,7994.5/5 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 187.5 ml 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: 380 ml water at the correct temperature, 100 ml leaven, 312 ml rye flour, 468 ml plain white flour (French Type 65), 12.6 ml fine (or table) salt and 10 ml yeast.

Stage 4 - 12 min.
Benoîton : Photo of step #4
Knead on slow speed for 12 minutes, adding 300 ml 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 65.5 ml 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?

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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: Leavened bread, Red mixed pickle, French baguettes, Nougat, Italian Meringue, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: You should not add raisins to recipes dry , Cramique, Pecan fruit rolls , Dublin fruit scones, Pains briochés aux raisins, ... 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: French baguettes, Seeded loaf, New leavened bread, Leavened bread, Roscoff loaf, ... All
Rye flourRye flour: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Natural leaven, Sandwich bread, Jura bread, Fougasse with bacon and Comté, ... All

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