Sweet Matcha Bread

"Soft, fluffy pillows of bread hugged by a crunchy, sweet cookie top. This vegan version of a classic Japanese bakery good has all the flavor of a traditional melon bread, but made with wholesome ingredients."
-- @ellielikescooking
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  • Recipe Card
Prep time 25mins
Cook time 20mins
Serves or Makes: 8

Recipe Card



  • 1/2 cup bread flour
  • 1/2 cup whole wheat pastry flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1/2 cup plant based milk
  • 2 tablespoons oil
  • 1/2 cup cake flour
  • 3 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon matcha powder,
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon plant based milk


  • Step 1

    In a large bowl, mix together flours, sugar, salt, and instant yeast. Stir in milk and oil till combined, then turn out dough onto a floured surface.

  • Step 2

    Knead with your hands for about 10 minutes, adding flour if needed. When ready, the dough should be smooth and just slightly sticky, but it shouldn’t stick to your hands.

  • Step 3

    Roll your dough into a ball and place in a large greased bowl. Place a tea towel or saran wrap over the bowl and let the dough rest until doubled in size. I place mine in the oven on the “proof” setting, but if yours does not have this setting you can simply just turn the light on. You can also leave it out at room temperature, but your rise may take longer. The warmer the environment, the faster it will rise. (Don’t rush it though. Flavors deepen as the dough proofs.)

  • Step 4

    While your dough is rising, prepare your cookie dough. Sift cake flour, sugar, baking powder, and matcha. Add oil and milk and mix until combined. Form into a ball, wrap in saran wrap, and store in the fridge for 20 minutes. Take out and let rest at room temperature until ready to use. You want your cookie dough to be rollable but not wet.

  • Step 5

    My bread dough usually takes about 1 hour to proof. To test if it is done, poke a hole in the center of the dough with your finger. If the hole doesn’t close back up, it is ready.

  • Step 6

    Punch down your dough and flip onto a non-stick surface. Divide the bread dough into 8 small pieces and roll each into a ball.

  • Step 7

    Divide the cookie dough into 8 small pieces. Roll each out into a flat disk shape. Place one bread dough ball in the center of one disk. Wrap the cookie dough around the bread dough so that it covers most of the surface. Repeat with remaining dough.

  • Step 8

    To make the “melon” pattern on the breads, make 3 shallow cuts across the top of the cookie dough, then make 3 more cuts in the opposite direction to produce the melon pattern.

  • Step 9

    Place the breads on a parchment-lined baking sheet and cover with saran wrap. Place in a warm environment and let rise for about 20 minutes. It should increase in size during this second proof.

  • Step 10

    While the dough is proofing, preheat the oven to 325°F. Bake for 15-20 minutes, until lightly browned on top. The bread should feel slightly firm but still soft inside. Transfer to a cooling rack and let the breads cool completely.

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