Treccia di pan brioches bio

Here’s a really delicious recipe for you: ORGANIC BRIOCHES LOAF incredibly soft 😍 Ideal for a snack or breakfast, perhaps to dunk in milk or coffee.

Based on Semiwholemeal Flour and Manitoba Flour, the perfect ingredients for making leavened cakes like this fantastic brioches loaf, even better because it is enriched with organic sultanas and lemon zest.

✨The dough is very easy to make! Use our Organic Dried Mother Yeast for an incredible result.

Follow the recipe of our Health Food Coach Vanessa Lorenzetti:


  • 350 g Organic AIDA flour Type 1 for all recipes
  • 150 g Manitoba flour
  • Half a cube of brewer's yeast or 25 g of dried sourdough
  • 100 g of sugar
  • 2 large eggs
  • 100 g of butter
  • The grated zest of a large untreated lemon
  • 100 g of raisins
  • 250 ml of fresh whole milk or almond drink


Sift the flours into a bowl. Dissolve the yeast in 3 - 4 tablespoons of lukewarm milk (or the sourdough in 100 g of the milk) with a teaspoon of sugar, add it to the flour and start kneading.

Add the sugar and the rest of the milk, a little at a time, and knead until the flour absorbs it all. Then add the eggs and grated lemon zest, and when the dough is well combined, the butter in small flakes. Add a couple more tablespoons of flour if needed and add the sultanas if you are using them, knead until smooth and leave to rise until doubled in size, about one hour for the brewer's yeast and up to 3 for the sourdough starter.

Place the dough on the work surface and deflate it slightly. Divide it into three or four pieces, stretch into strands and braid them. Brush with a little lukewarm milk and allow to rest for a further 30 minutes. 

Bake in a preheated oven at 200 °C for about 30 minutes.

Treccia di pan brioches bio


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