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Vegan Matcha swirl bread


  • 3 1/2 cups bread flour about 450g
  • 3 tbsp cane sugar
  • 1/2 tsp salt
  • 3 tsp active dry yeast
  • 3/4 cup warm plant milk I used soy milk
  • 40g vegan butter, cut into small pieces or coconut oil
  • 1/3 cup all purpose flour
  • 1 cup water
  • 1 tbsp Matcha powder @unicornsuperfoods


  1. In a small saucepan, mix the 1/3 cup all purpose flour, water together and whisk until no lumps. Heat over medium (stirring constantly). Once mixture begins to thicken, temperature reaches 150F, remove it from the stove to, let it cool. 

  2. In a stand mixer combine bread flour, sugar, salt. 

    In a medium bowl, combine yeast with the warm milk, mix well and let sit for 10 mins. Add tangzhong mixture (cooked flour) and yeast mixture into bread flour mixture. 

  3. Mixing on medium speed with the hook attachment until the dough comes together, add vegan butter and continue kneading until the dough is smooth, not too sticky on the surface and elastic, about 15-18 minutes (add 1-2 tbsp bread flour if dough is too sticky) 
  4. Remove half of the dough from the mixer, and knead into a ball, set aside. Add matcha powder into the half dough and continue kneading until it combined. Remove the dough from the mixer and knead into a ball. Cover dough and let them proof until it's doubled in size (30 minutes). 
  5. Transfer them to a clean surface. Roll out dough until they form thin rectangle. Place matcha dough on top of the white dough and begin rolling up the dough along the wide/long side of the rectangle, Place it in a bread pans. Cover in plastic wrap let rise until doubled in size (40 minutes). Brush the top of the bread with melted vegan butter or coconut oil. Bake at 180c for 30 minutes.