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  • Writer's pictureFruityVegita

Delicious Matcha Green Tea Bread You'll Love To Bake At Home

Updated: Sep 14, 2022

I love this family favorite homemade bread that tastes perfect with nutty flavor! It's a simple soft bread with crunchy crust that is super easy to bake at home with nutritious matcha green tea powder and other ingredients. This super delicious bread is egg free, dairy free and the recipe is simple.

Matcha Tea Powder has many health benefits and packed with antioxidants. I added some tablespoons for a vibrant green color and the slightly bitter taste of matcha blended well with the sweet taste of maple syrup.

Black Poppy Seeds are rich in calcium, fiber and magnesium with mild nutty taste. They are perfect for bread topping. I love this wonderful seeds that goes well with every homemade bread!

Pumpkin Seeds an excellent source of phosphorous, rich in vitamins and minerals remains one of the best toppings for a crunchy nutty bread. I usually chop the seeds before using them for topping.


  • 4 and 1/2 cups All Purpose Flour

  • 2 and 1/2 Tsp Active Dry Yeast

  • 1/2 Teaspoon Salt

  • 4 Tbsp Vegetable Oil

  • 2 and 1/2 Tbsp Matcha Tea Powder

  • 6 Tbsp Maple Syrup

  • 1 and 1/4 cup warm Coconut Milk (110° F)


  • 1 Tbsp Coconut Milk

  • 2 Tsp Maple Syrup


  • 1/4 cup chopped Pumpkin Seeds

  • 1/4 cup Black Poppy Seeds


Step 1

Preheat the oven to 375 degrees

Dissolve the yeast with warm coconut milk that is between 110 - 115°F.

Add just 1/4 tsp of maple syrup, stir and set aside to rest for 10 to 15 minutes.

Step 2

Combine the dry ingredients for the dough in a mixer bowl, stir to combine and add the wet ingredients. Mix at a medium speed while adding the yeast mixture gradually . Knead at a low speed for extra 7 minutes or remove and knead with hands for 10 minutes until smooth without tearing when stretched.

Step 3

Divide dough into two equal parts, form two dough balls and put one of the dough balls into the mixer bowl, add 3 tablespoons of coconut milk with 2 1/2 tablespoons matcha powder and mix until well combined. You can add extra teaspoons of coconut milk or teaspoons of flour if dough is not smooth and stretchy, always start with just 1 teaspoon at a time.


Rub oil in two medium bowls and transfer the green and white dough balls into the bowls. Cover bowls with plastic wrap and keep in a warm room for 1 hour 30 minutes. Roll out the green and white dough balls on a floured working surface after the first rise in a rectangular form.


Place the green rectangular dough carefully on top of the white rectangular dough and fold to form a log. Grease a large bread pan and place the dough inside. Cover and keep dough in a warm room until double in size about 35 - 40 minutes.


Combine 1 tablespoon of coconut milk with 2 teaspoons of maple syrup and stir to combined. Brush the mixture on top of the bread with a silicone brush.


Put the pumpkin seeds on a cutting board and chop them or crush them with a mortar and pestle. Sprinkle the black poppy seeds and scatter chopped pumpkin seeds on the top of the loaf.

Bake for 25 - 30 minutes or until the top is golden brown and bread sounds hollow when touched.

Remove from oven and let bread cool for at least 3 hours before serving.

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