top of page

Swirly Matcha-Chocolate Sourdough Sandwich Loaf

Updated: Jun 8, 2021

Matcha and Chocolate, a perfect match for dessert or cake. How about using the idea and turned it into a bread? The flavour between chocolate and matcha was well-balanced and not overpowering, tastes great even on it's own. A great idea for tea time snack, along with a pot of hot tea or coffee, whichever you prefer!

Note: You might be interested in the sub-version of this recipe - Click HERE to refer recipe of Swirly Purple Sweet Potato Sourdough Sandwich Loaf.


  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • Cold Fresh Milk 100g

  • Sugar 30g

  • Sea Salt 3g

  • Unsalted Butter 30g

  • Matcha Powder 8g + Fresh Milk 10g

  • Cocoa Powder 10g + Fresh Milk 10g


1. During the initial stage, all three dough will be mixed together, but note the steps after dividing the dough:

  • In a stand mixer, add active levain/sourdough discard, bread flour, sugar, salt, milk into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes

  • Add butter, knead until windowpane, mix well, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes

  • Dough Dividing: Divide dough into 3 equally for matcha, chocolate and plain

  • Take the first dough, add matcha powder and ffesh milk and knead until well combined, approx. 5 minutes

  • Take the second dough, add cocoa powder and fresh milk, knead until well combined, approx. 5 minutes

  • As for the third (or the plain dough), do not need to do anything at this stage

  • Cover all the 3 dough with cloth and proof for 2.5-3 hours, or rest for 30 minutes (single proofing method)

2. Time to shape the dough (Click HERE to watch how the bread was shaped!):

  • Punch down the dough to deflate the air, roll the 3 dough into a ball individually and bench rest for 15 minutes

  • Using a rolling pin, roll each dough into a rectangle sheet

  • Stack each dough on top of each other, based on your desired sequence

  • Cut the dough into 6 strips (do not cut it through)

  • Twist each strip of dough, repeat steps for rest of dough

  • Roll it up like a "Swiss roll" and place it into a loaf tin (11cm x 19.5cm x 10.5cm)

  • Proof until it reaches 85% of the tin, approx. 3-4 hours (at room temp, 28-30°C)

3. And finally, it's ready to be baked:

  • Preheat oven at 180°C for 15 minutes

  • Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)

  • Remove from tin and cool for at least 3 hours before slicing


  • Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out

2,203 views0 comments

Recent Posts

See All
bottom of page