Sourdough Matcha Swirl Bread

The tangy flavor of sourdough is complimented by earthy, sweet matcha in this beautiful sourdough matcha swirl bread! To make things easy, one large batch of dough is made and then divided in two. One half is flavored with matcha then rolled with the other half to create a beautiful swirl design.

While sourdough bread takes a longer to make than yeast bread, the tangy flavor of sourdough and its chewy texture are so worth it. I bake two loaves of sourdough bread every single week for my family. It's so nutritious and delicious!

For more sourdough bread recipes, be sure to check out my sourdough cornbread, Thanksgiving sourdough stuffing, German Schwarzbrot, and German brown bread.

On a family trip to Oahu back in 2022, I was inspired to make a sourdough bread recipe with matcha. I fell in love with Liliha Bakery's poi mochi donuts on Oahu. So I made my own matcha mochi donuts last year to bring a taste of the island back home.

And since that initial inspiration, I have tested this matcha swirl sourdough bread nearly a dozen times to get the ingredient ratios and method just right. I swear, it was like I was in a version of Goldilocks! Sometimes it was too dry, then it was too wet. But after all that recipe testing, I've created the perfect delicious loaf for you. Or for a savory version, try my easy pesto swirl bread.

Ingredients

Sourdough Levain

• Active sourdough starter - make sure your sourdough starter is bubbly and active; usually within 12 hours of feeding it
• Warm water - warm water (between 100°F to 110°F) helps activate the yeast and enhance fermentation
• All purpose flour - all purpose flour provides a balance of proteins, starches, and carbohydrates to nourish your sourdough starter.

Matcha Swirl Bread

• Sourdough levain - use just a portion of the levain you build to enhance the bread's flavor and structure
• Granulated sugar - Sweetens the bread and provides an extra food source for the yeast in the dough
• All purpose flour - provides an elastic texture so the matcha swirl bread is easier to roll; all purpose flour's subtle flavor allows the sourdough and matcha to be the stars of the show
• Salt - brings out the flavors of the other ingredients and strengthens the gluten structure in the dough
• Unsalted butter - allow your butter to soften to room temperature; adds a rich, creamy flavor and more moisture to your bread
• Matcha powder - I recommend using culinary grade matcha powder; it's less expensive than ceremonial grade matcha but works great in baked goods
• Egg - Adds a rich flavor to this enriched sourdough and creates a more soft and moist texture
• Milk - Adds a subtly sweet flavor and moisture to the dough, while also contributing to a golden brown crust color once it's baked

How to Make this Recipe

Make the Levain

1. Mix the Levain: Mix the three levain ingredients in a medium bowl.
   
2. Rest: Cover and rest at room temperature for 3 to 4 hours, until it doubles in size.
   
3. Weigh the Levain: Measure out 100 grams of the levain for the sourdough loaf.

Make the Bread

1. Mix the Dry Ingredients: In a large mixing bowl, combine the sugar, flour, and salt.
   
2. Add the Levain and Butter: Mix in the levain and the softened butter.
   
3. Knead: Knead the dough for 10 minutes by hand or 6 minutes with a stand mixer.
   
4. Rise: Place the kneaded dough in a greased bowl and cover with a clean kitchen towel. Let the dough rise for several hours, until it doubles in size.
   
5. Add Matcha: Divide the dough in two equal portions. Knead two tablespoons of matcha powder into one half of the dough.
   
6. Roll Out the Dough: Roll out both portions of dough into rectangles that are 8 inches by 16 inches.
   
7. Roll the Swirl: Place the green matcha bread rectangle on top of the other dough rectangle. Roll the two dough rectangles together into a tight log, starting at a longer end.
   
8. Proof: Place the loaf into a greased loaf tin with the seam facing down. Cover and proof for 1 to 2 hours at room temperature.
   
9. Brush with Egg Wash: Mix an egg and milk in a small bowl, then brush onto the loaf.
   
10. Bake: Bake at 375°F for 40 to 50 minutes, until the bread is golden.

Recipe Tips

• Bubbly Starter: Ensure your sourdough starter is active and bubbly before you begin.
• Matcha: Use high-quality culinary grade matcha for the best flavor and vibrant color.
• Proofing: I usually let my dough rise and proof in the oven with the oven light turned on. This provides a warm, draft-free environment which is ideal for the yeast's activity.
• No Scoring: You don't need to score the top of this loaf.
• No Dutch Oven: While many sourdough recipes require baking in a Dutch oven, I developed this recipe so you can simply bake your bread in a loaf pan.
• Cooling: Allow your baked bread to cool for at least 1 hour on a wire cooling rack. This will make it a lot easier to slice.

Storing

Room Temperature: Allow the loaf to cool completely, the wrap in plastic wrap or store in a ventilated bread box at room temperature for up to 3 to 5 days.

Freezer: Wrap the whole loaf or individual slices in plastic wrap then aluminum foil. Store in the freezer for up to 3 months.

Brief History of Matcha

Matcha's history goes far beyond the milky green drink offered at trendy coffee shops. Matcha is made from powdered green tea leaves, and it can be traced all the way back to 8th century China.

A Buddhist monk found that drinking matcha benefited his meditation practices. Therefore he brought seeds from China back to his home in Japan in the late 12th century to grow the tea leaves and make his own matcha.

And then in the 16th century, a formal Japanese tea ceremony was popularized, with matcha taking center stage.

Matcha has a deep earthy flavor yet it's also light with hints of natural sweetness. And its natural green color can act as a beautiful food dye. Add matcha powder to sourdough bread is a fun way to incorporate this ancient powdered tea into a delicious loaf.

What is a Sourdough Levain?

Sometimes "sourdough levain" and "sourdough starter" are used interchangeably, since both terms refer to a mixture of flour, water, and sourdough.

However, a levain refers to the portion of your sourdough starter that is taken out and fed separately to then be added to your dough.

A sourdough starter is usually fed by combining equal weights of water, flour, and sourdough starter.
But a levain is made with slightly different quantities. In this case, twice as much flour and water compared to the sourdough starter are used to feed the levain.

Do I need to make a levain?

The purpose of a sourdough levain is to make sure your sourdough is fed fresh water and flour, so it's ready to bulk up its volume and activity to create a perfectly risen loaf of bread.

A sourdough levain can enhance the flavor of your bread, since it often has a higher concentration of yeast and bacteria.

It also helps build the strength of your dough by aiding in gluten formation, due to levain's higher levels of enzymes that break down complex carbohydrates and proteins in flour.

What to Serve with this Bread

The swirl of natural green color from the matcha is mesmerizing. It's almost too pretty to eat! Almost.

This matcha sourdough bread tastes great toasted with butter or jam. Or if you want to get really crazy, you could make matcha swirl French toast! Below are some more topping ideas for this tasty matcha swirl bread.

• Chocolate Almond Butter
• Peanut Butter
• Butter or Homemade Vegan Butter
• Carrot Top Pesto
• Jam or Jelly
• Hummus from scratch