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Matcha Loaf with Black Tahini Filling and Fresh Ginger Icing

by:
November 29, 2020
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Matcha Loaf with Black Tahini Filling and Fresh Ginger Icing
Photo by Lauren Jun, MS, RD
  • Prep time 2 hours 20 minutes
  • Cook time 35 minutes
  • makes 1 loaf
Author Notes

Vibrant green colored bread with shiny black tahini swirls. This not-so-typical sweet bread will easily become your favorite bread. Matcha adds earthy, grassy note to the bread while sweet and nutty black tahini filling adds some substance. With the fresh ginger icing on top, this bread will become the most fragrant sweet dessert that ever came out of your kitchen. This recipe makes one 9" x 4" loaf. —Lauren

What You'll Need
Ingredients
  • Matcha bread
  • 1 cup non-dairy milk such as almond, soy, or oat
  • 1 1/2 teaspoons instant yeast
  • 1 teaspoon maple syrup
  • 1 cup white whole wheat flour
  • 2 1/2 cups bread flour
  • 1 tablespoon matcha powder
  • 1/3 cup any vegetable oil like canola, grapeseed
  • 1/4 cup maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • Black tahini filling and Ginger icing
  • 1/3 cup black tahini
  • 1/3 cup honey
  • 2 tablespoons melted vegan butter or coconut oil
  • 1 cup confectioner's sugar
  • 2 teaspoons ginger juice (juice from 3 Tbsp. grated fresh ginger)
  • 1-2 tablespoons non-dairy milk
  • 1 teaspoon matcha powder, sifted, optional
Directions
  1. In a small bowl, heat non-dairy milk in a microwave for about 30 seconds. It should be warm, not hot. Add the instant yeast and honey/syrup and mix briefly. Set aside for about 5 minutes, or until bloomed. If the mixture does not foam, discard it as it means the yeast has been expired.
  2. Add whole wheat flour and mix briefly. Add bread flour on top of the mixture undisturbed and let the whole wheat flour get moist for about 5 minutes.
  3. Add the remaining ingredients and knead until the dough is smooth and elastic. Add more bread flour if the dough is too wet and is sticking to your fingers. The amount of flour varies by type and dryness of the flour. The dough should be wet but holds its shape.
  4. Cover the dough with a damp towel and proof in a warm place for about 1 hour and 30 minutes, or until the dough has doubled in size.
  5. While the dough is proofing, make the filling by mixing all the ingredients thoroughly. Set aside until use.
  6. Flour the work surface generously. Dump the dough and coat with some flour to prevent sticking. Roll the dough out into a large rectangle, about 1/4" thick.
  7. Spread the filling mixture pretty thin, leaving about 1/2 inch of the edges. With the short edge towards you, roll the dough tightly, removing air out, from your side to the other edge.
  8. Using a sharp knife or a thin yarn, cut the dough into 3 individual rolls. With the rolled side up, place the rolls into a 9" x 5" loaf pan lined with a parchment paper.
  9. Proof the dough again for 30 minutes, or until they are double in size. Meanwhile, preheat the oven to 350 F.
  10. Bake for about 30-35 minutes, or until the top of the rolls are golden brown and the internal temperature registers at 195F-205F.
  11. While the loaf is cooling, make the ginger icing. Grate a fresh ginger piece into a small bowl, drain the liquid into another bowl. In yet another bowl, mix together the remaining ingredients along with about 1-2 tsp of the ginger juice (add more to your preference). Add non-dairy milk one tablespoon at a time to reach your desired consistency. Mix well until smooth.
  12. Once the buns have cooled enough, drizzle the icing on top.
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