Flemish Bressane-style teabread with raspberries



Flour (type 55)700 g
Salt12 g
Sugar42 g
Soft brown sugar50 g
Butter100 g
Eggs70 g
Milk300 g
Fresh cubed yeast9 g
Fresh raspberries80 g



Instant dried yeast equivalent: 3 g

"A delicious blend of flavours in this sweet tea bread… The sophisticated flavour of raspberries combines with the sweet ""buttery caramel"", a surprising combination."


  1. Mix the flour, salt, sugar, soft brown sugar, butter and eggs in a bowl.
  2. Stir the milk into the yeast and add to the bowl.
  3. Blend with a spatula for 2 minutes and add the raspberries. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 90 minutes in a warm place.
  5. Take the ball of dough, divide it into 3 equal pieces and leave to rest, covered, for 10 minutes. Shape into 3 teabread loaves, place them on 2 baking sheets and leave to rest, covered, for 90 minutes.
  6. Put the loaves in an oven pre-heated to 180°C and bake for 30 minutes.

Tablespoons conversion