Matcha Rose Swirl Bread

Prep Time

3 Hours 10 Minutes

Cook Time

1 Hour 15 Minutes

Total Time

4 Hours 25 Minutes

Yields

Makes 1 large loaf

Ingredients

Green Dough (Swirl) Ingredients:

200 g warm oat milk
35 g sugar
5 g active dry yeast
18 golive oil
3 g salt
290 g bread flour
7 g Premium Midori Jade Matcha (from Suncore Foods^®)

White Dough Ingredients:

200 g warm oat milk
35 gs ugar
5 g active dry yeast
18 golive oil
3 g salt
290 g bread flour

Additional Ingredients:

7-12 g Rose Buds Superbloom (from Suncore Foods^®)
1-2 tbs oat milk for brushing the dough

Equipment Needed:

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

Cooking Notes:

Adjust rose flavour to taste. Use 7 g for subtle rose undertone and 14 g for a stronger rose flavour and aroma.
This is not a sweet bread. For sweet bread, add additional sugar to taste when mixing in the flour.

Equipment Needed

Instructions

Prepare green dough: Place warm oat milk, sugar and yeast in the bowl of a stand mixer and set aside for 10-15 minutes, until the mixture is frothy.
Mix in olive oil on low speed for 30 seconds to a minute.
Mix in all remaining ingredients 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.
Remove dough and form a dough ball. Place the dough ball in a clean bowl, cover and set aside.
Prepare white dough: Follow steps 1 through 4 and prepare the second dough.
1^st proof: From the time you cover the second dough, proof both doughs for 60 minutes.
Deflate and roll doughs: Lightly oil the inside of the bread pan and set aside. Punch the air out of the white dough and using a rolling pin, roll the dough out into a long rectangle, 20-24” in length and4-6” in width.
Add rose petals: Remove the green stems from the RoseBuds and sprinkle rose petals onto the white dough by gently crushing the petals between your fingers. The more rose petals used, the stronger the rose flavour will be.
Follow step 7 and roll the green dough, ensuring both dough rectangles are approximately the same size.
Assemble dough log: Place the green dough over the white dough, enclosing the rose petals in between. 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.
2^nd proof: Cover with a kitchen towel and set aside for 45-60 minutes, until double in size.
Bake: When ready to bake, preheat oven to 350^ºF. Brush the dough with oat milk and bake for 50-55 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.
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 wired rack, before slicing.