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Matcha Chocolate Swirl Bread

Happiness is the smell of freshly baked bread! Fill your home with love and share this delicious Matcha Chocolate Swirl Bread with your loved ones.  You can make magic happen by creating this beautiful swirl using Suncore Foods® Midori Jade Matcha Powder. Spread the love and put on your favorite spread! Here's a toast to you! 

Ingredients

Matcha Dough Ingredients:
200g warm oat milk
30g sugar
3g active dry yeast
18g olive oil
3g salt
290g bread flour
7g Suncore Foods® Midori Jade Matcha Powder

Chocolate Dough Ingredients:
200g warm oat milk
35g sugar
5g active dry yeast
18g olive oil
3g salt
260g bread flour
30g cocoa powder

Additional Ingredients:
Melted dairy-free butter to brush the dough

Cooking Notes:
This is not a sweet chocolate bread. The cocoa powder provides an enhanced aroma to the bread and gives a very subtle dark chocolate flavor.

Equipment Needed:
Stand mixer with a dough hook attachment
9 x 4 x 4 inch bread pan

Directions

1. Prepare Matcha Dough — In the bowl of a stand mixer, combine warm water, sugar and yeast and set aside until the mixture is frothy. Mix in olive oil on low speed for 30 seconds. Mix in salt, bread flour and Suncore Foods® Midori Jade Matcha Powder on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.

2. Remove dough and form a dough ball. Place the dough in a clean bowl, cover and set aside.

3. Prepare Chocolate Dough — Follow steps 1 and 2 to prepare the chocolate dough.

4. 1st Proof — From the time your cover the chocolate dough, proof both doughs for 60 – 90 minutes. Note, the chocolate dough will not rise as much as the Matcha dough.

5. Deflate and Roll Doughs — Lightly oil the inside of the bread pan and set aside. Punch the air out of the chocolate dough and using a rolling pin, roll the dough out into a long rectangle, 20-24” in length and 4-6” in width.

6. Follow step 5 and roll the Matcha dough, ensuring both dough rectangles are approximately the same size.

7. Assemble Dough Log — Place the green dough over the chocolate dough and using your hands, gently stretch the dough out around the edges to ensure both doughs are stacked evenly and are the same size. Starting from one end, roll the dough inwards forming swirls with every completed rotation. Place the dough in the bread pan with the crease side facing down.

8. 2nd Proof — Cover the bread pan with a kitchen towel and set aside for 60 minutes.

9. Bake — When ready to bake, preheat oven to 350º F. Brush the dough with a generous amount of melted butter and bake for 55 minutes. After 35 minutes, cover the bread pan with aluminum foil and continue to bake. Once ready, the top of the loaf should be golden-brown and should sound hollow when you tap on it.

10. Cool — Allow the loaf to cool in the bread pan for 15 minutes. Remove the loaf from the bread pan (the loaf should slide out when the bread pan is tilted) and allow it to cool to room temperature, on a wire rack, before slicing.