Sourdough Matcha Swirl Bread
The sweet and slightly tangy flavor of sourdough is harmoniously complimented by earthy, sweet matcha in this matcha swirl sourdough bread!
Ingredients
Sourdough Levain
- 50 grams active sourdough starter (has been fed within the past 24 hours)
- 75 grams warm water
- 100 grams all purpose flour
Matcha Swirl Bread
- 200 grams sourdough levain
- 200 grams warm water
- 500 grams all purpose flour
- 100 grams granulated sugar
- 10 grams salt (use fine sea salt or table salt, not kosher salt)
- 4 tablespoon unsalted butter, softened
- 2 tablespoon culinary-grade matcha powder
- 1 egg
Instructions
Make the Levain
- Mix together the active, bubbly sourdough starter, warm water, and flour for the levain ingredients in a medium bowl. Cover with a clean kitchen towel and let rest at room temperature for 3-4 hours, until it doubles in size.Measure out 200 grams of the levain (it should be nearly all of it) for the sourdough loaf.
Make the Sourdough Bread
- In a large mixing bowl, dissolve the levain in the warm water. Add the flour, sugar, salt, and softened butter. Mix with a large wooden spoon, then knead the dough on a clean work surface for a few minutes, until there isn't any visible dry flour.
- Divide the dough in half. Continue kneading one half of the dough for another few minutes, until it's smooth and elastic. Place that dough ball in a clean mixing bowl and cover with a clean kitchen towel.
- Add the matcha powder to other half of the dough and continue kneading it for a few minutes, until it's smooth and elastic. (It may not turn totally green, but the matcha powder should create a dark green color marbled throughout the dough. The matcha powder is really fine and dry, but the more you knead it, the more it will incorporate into your dough.) Place that dough ball in a clean mixing bowl and cover with a clean kitchen towel.Allow both balls of dough to rise in a warm draft-free spot overnight, or 8 hours.
- Grease a bread loaf pan with a little olive oil.
- Roll out each portions of dough into rectangles that are 8 inches wide by 12 inches long. Place the green matcha bread rectangle on top of the other dough rectangle. Trim or pull the edges of the dough if needed, so they are the same size.
- Roll the two dough rectangles together into a tight log, starting at a longer end. Place the rolled-up bread loaf into the greased loaf pan with the seam facing down. Cover the loaf with a clean kitchen towel and let it proof for 3 hours at room temperature. It won't double in size, but it should puff up a little bit.
- Preheat the oven to 375°F.Whisk the egg with a small splash of water in a small bowl to create an egg wash. Brush the egg wash onto the loaf. Bake for 40 to 50 minutes, until the bread is golden brown. Allow it to cool for 10 minutes in the bread pan, then remove it from the pan and allow it to finish cooling on a cooling rack. Enjoy!!
Nutrition
Serving: 1sliceCalories: 230kcalCarbohydrates: 40gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 201mgPotassium: 52mgFiber: 1gSugar: 9gVitamin A: 266IUCalcium: 12mgIron: 2mg
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