Mix the flour, salt, sugar, soft brown sugar, butter and eggs in a bowl.
Stir the milk into the yeast and add to the bowl.
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.
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.
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.
Put the loaves in an oven pre-heated to 180°C and bake for 30 minutes.
