Baking with matcha is fun. I usually make fruit loafs with two types of dough, white and chocolate. But I wanted to try a three strings loaf: matcha, chocolate and white. I think it looked great and the taste was fab too.
It looks amazing and it is delicious too.
Ingredients for 1 Matcha and cocoa fruit loaf:
– 250g strong white flour
– 250g strong wholemeal flour
– 1 beaten egg
– 300ml warm milk
– 75g sugar
– 6g yeast
– 1 tsp matcha
– 1 spoon of cocoa powder
– 10 drops of orange flavour (optional)
– 75g walnuts
– 150g chopped apricots
Make the dough by mixing the 2 types of flour together with the yeast and sugar. Make a well and pour in the warm milk and the beaten egg. Mix it gently with a spoon. Divide the mixture in 3. Add the matcha to one part and knead the dough by incorporating the flour. In another part add the cocoa and make the chocolate dough.
Knead the remaining dough in witch was incorporated the orange flavour. Knead all three doughs for a few minutes.
On the floured worktop, flatten the white dough with the pin. Add two thirds of the chopped apricots, around 100g. Then roll the dough carefully so the apricots remain inside the dough. Put the strands on a side.
Flatten the matcha dough and add chopped walnuts. Roll this dough and put it on a side. Flatten the chocolate dough and add the remaining apricots and walnuts. Roll it too.
Make a plait with the three strands. Put the loaf into a baking tray that was oiled so it doesn’t stick to it. Cover the baking tray with a tea towel and leave it to prove for an hour. The dough is ready when it’s doubled in size.
Brush the loafs with a beaten egg wash and sprinkle some sugar on top. The loaf is ready for baking. Preheat the oven at 200C/180C fan and bake it for 20-25 minutes or until the skewer comes up clean.