Matcha Bread with a Styrian Touch
Green and irresistible: our Styrian matcha bread brings fresh energy to any breakfast table!
Difficulty: easy Total time: 1 h Portions: 6
Vegan with pumpkin seed oil with pumpkin seeds
Matcha Bread
- 250 g wheat flour (e.g. all-purpose)
- 70 g rolled oats (fine)
- 1 bunch parsley
- 70 g Steirerkraft chopped pumpkin seeds
- 3 tbsp Steirerkraft Pumpkin Seed Oil PGI
- 5 g fresh yeast
- 5 g matcha powder
- 1 lime
- 250 ml water
- 1 tsp salt
Preparation
Finely purée the parsley leaves and water in a tall cup. Then stir in the fresh yeast, grated lime zest, and pumpkin seed oil.
In a bowl, mix the flour, rolled oats, matcha, and salt, then combine with the green parsley-yeast mixture and stir well. Cover the dough and let it rise at room temperature for about 30 minutes.
Now fold and stretch the dough: using a dough scraper, fold the dough from bottom to top in the bowl, turn the bowl 90 degrees, and repeat. Fold 10 times, then let rest for 30 minutes. Repeat the process, then let the dough rise in the fridge for 18–24 hours.
The next day, preheat the oven to 250 °C (480 °F) conventional heat. On a floured work surface, divide the dough in half and shape into two rolls (about 5 cm thick), twisting the ends slightly for a nice shape.
Place the rolls on a baking sheet lined with parchment paper and put them in the 250 °C oven. Also place a metal bowl with hot water on the oven floor and close the door quickly. After 10 minutes, reduce the temperature to 220 °C (430 °F). Keep the oven door slightly ajar (wedge a wooden spoon in the door to let steam escape). Bake the matcha bread until done.
Don't tell anyone
The right baking temperature is especially important here: a well-preheated oven ensures an even crust and a light, airy bread.
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