Matcha Loaf Bread

For the Preferment Dough:
You’ll need 80 g whole wheat flour, ½ tsp salt, ½ tsp yeast, and about ⅓ cup water—just enough to bring it together.

For the Dry Seeds (soak overnight):
Mix 3 tbsp flax seeds, 2 tbsp sesame seeds, 3 tbsp sunflower seeds with 60 g cold water. Keep 30 g pistachio nuts aside for later—they’re not for soaking.

For the Dough:
1 cup fresh milk, your prepared fermented dough, 285 g MAYA All-Purpose Flour, ½ cup whole wheat flour, 1½ tsp instant yeast, ½ cup matcha powder, 2 tbsp brown sugar, 1 tsp salt, and 2 tbsp soft butter.

Start by mixing all the preferment dough ingredients until everything comes together. Place it in a greased bowl, cover it, and leave it at room temperature until it is ready

While that is resting, combine the dry seeds with water, cover them, and let them soak in the fridge overnight. Keep the pistachios set aside for later

When you are ready for the dough, combine all the dough ingredients in a mixer and mix until smooth. Check the dough by stretching a small piece. It should stretch without breaking, which means the gluten is ready

Add in the soaked seeds and mix until they are evenly distributed. Take the dough out of the mixer, shape it into a ball, and put it in a greased bowl. Cover it and let it rest until it is puffed up and relaxed

Gently punch down the dough to release any air. Shape it into a loaf and place it in a greased loaf pan. Let it rise again until it doubles in size

Bake in a preheated oven until it is golden and cooked through. Let it cool slightly before slicing and serving

• Yield: 1 loaf (9½ x 5½ x 3 inches)

• Use pistachio nuts as garnish or fold lightly into dough for texture