Raisin Benoitons

[cookie1]

Raisin Benoitons
Makes about 15-20
Ingredients
300g Bakers' flour
200g rye flour
380g water
approx. 2 teaspoons molasses
75g liquid sour dough starter
1 teaspoon dry yeast
10g salt (less if you use a bread mix for the Bakers' flour)
300g raisins or mixed fruit
30g melted butter
Preparation
Place water, molasses and dry yeast into the bowl. 2½ minutes, 37 degrees, speed 1.
Add the rest of the ingredients except the raisins and butter. Knead for 4-4½ minutes. ( mine needed the 4½)
Add the raisins and butter. Knead for another minute or so. I found that I still needed to mix in the raisins with the spatula.
Place into a bowl and let rise until doubled.
Turn out onto a floured surface and stretch the dough out to about 40cm long and 2cm thick.
Using a  knife cut the dough in half and then cut each half into strips. You can make them long and thin or bite size or whatever suits you.
Place onto a paper lined tray and leave to rise 1-1½ hours.
Turn oven to 220C and bake the benoitons for 12-15 minutes.
Photos



This recipe is based on one in The Larousse Book of Bread. I have added a couple of things and made it suitable for the thermomix.

[KristySpiegl]

Thanks Cookie, this looks like a fun way to play with that starter.

[troupie]

Thanks Cookie; this sounds good and will get me into making a new starter as I thought mine was pretty terrible and tossed it.

[cookie1]

I made another batch of these the other day. I didn't have any rye  flour so used whole meal spelt. The mixture was a bit too sloppy, hence the very weird shapes. This time I used a mix of dried fruit.