Matcha Loaf Bread

Ingredients

For Preferment Dough:

• 80 grams whole wheat flour
• ½ teaspoon salt
• ½ teaspoon yeast
• 1/3 cup water (add as needed)

Mix all the ingredients until well combine, place dough in a prepared greased bowl (with little amount of oil). Cover with plastic wrap and set aside at room temperature for an hour.

For the dry seeds:

• 3 tablespoons flax seeds
• 2 tablespoons sesame seeds
• 3 tablespoons flower seeds
• 60 grams cold water
• 30 grams pistachio nuts, set aside (not included for soaking)

In a small bowl, mix all the seeds together and let it soak in water overnight. Cover with plastic wrap and set aside in the refrigerator.  Set aside the pistachio nuts for later use.

Dough:

• 1 cup fresh milk
  prepared fermented dough
• 285 grams MAYA All-Purpose Flour
• ½ cup whole wheat flour
• 1 ½ teaspoons instant yeast
• ½ cup matcha powder
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 2 tablespoons soft butter

Instructions

1. Place all the dough ingredients in a mixer bowl, and mix together using a dough hook for 5 minutes.
2. After 5 minutes check the dough using window pane testing, get a small piece of dough and stretch it until it does not break anymore it means the gluten is ready. Then add in the seeds and process again for 5 – 7 minutes then remove dough from the mixer.
3. Form the dough into one ball and place in a greased bowl then cover with plastic wrap and set aside for half an hour as 1^st proofing).
4. After the first proofing, get the dough and degas the dough by punching down the dough using your fist to get rid of any excess air.
5. Shape the dough to make a loaf and place in a 9 ½ x 5 ½ x 3 -inches loaf pan and 2^nd proof for another half an hour until it doubles in size.
6. Place the dough in a preheated oven 350 ⁰F/177⁰C and bake.

Recipe Notes

• Yield: 1 (9 ½ x 5 ½ x 3 -inches) loaf pan