Summary

Ingredients

• 500 g wheat flour type 550
• 200 g wheat flour type 1050
• 100 g suar
• 25 g fresh yeast
• 20 g butter, soft
• 200 ml milk, klat
• 200 ml water, hot
• 1 pinch (s) salt
• 1 teaspoon matcha tea
• 1 tablespoon water
• Fat for the shape

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Instructions

1. Put the flour, sugar, butter, and salt in the mixing bowl of the food processor.
2. Mix the cold milk and the 200 ml hot water and dissolve the yeast in it. Add the yeast mixture to the flour mixture and use the spiral kneader on level 2 for approx. 8 minutes to form an elastic dough.
3. Now cut the dough in half. Work the matcha tea and the tablespoon of water into one half of the dough until the dough is evenly colored green. Shape both halves of the dough into balls and cover well and leave to rest for 10 minutes.
4. Now roll out the uncolored dough into a rectangle of 30 x 20 cm. Do the same with the green dough. Place the green dough on top of the white dough and roll up the dough from the long side. At the end, place the seam down in a well-greased loaf tin and cover and let rise for approx. 45 minutes. The dough should have reached the edge of the pan.
5. Preheat the oven to 200 ° C top / bottom heat. Place the loaf pan on the bottom rail, steam well and bake the bread for about 45 minutes. After baking, let the bread cool in the pan for about 5 minutes. Turn the bread out and let it cool completely.