May I present a wildly gorgeous slice of bread with a healthy dash of matcha?
Leopard loaf had been on my to-do list for ages. It’s a fun take on marble cake with a slightly advanced method.
The OG recipe used two shades of cocoa powder to create the spots. I switched things up with matcha powder to make a wackier (and healthier) version!
Ronnie’s reaction was worth all the effort when he cut into the seemingly plain loaf of bread and saw spots. The animal print turned into a playful debate when Ronnie dubbed it the giraffe bread.
Before we knew it, half of the loaf had disappeared and we were still discussing the spots.
So what’s inside this lovely loaf?
All you need are vegan-friendly baking staples sprinkled with equal amounts of matcha and cacoa. Follow my recipe to create the three-toned layers and you’ll have a mouthwatering masterpiece on your table.
P.S: I have to ask, do you see leopard print or giraffe spots?
- Prep Time: 1 hour
- Cook Time: 40 mins
- Total Time: 1 hour 40 mins + Rising time 2 hours
- Yield: 1 Loaf 1x
- 375 g bread flour
- 35 g cane sugar
- 1 tsp instant yeast
- 1/2 tsp salt
- 250 ml almond milk (warm)
- 20 g softened plant-based unsalted butter
- 2 tsp. matcha powder
- 15 g almond milk
- 2 tbsp. cacoa powder
- 15 g almond milk
- Sift and mix the dry bread ingredients (i.e. the salt, flour, yeast, and sugar) in a large bowl.
- Knead the mixture until it comes together, and continue for another few minutes.
- Add butter and knead for another 10 to 15 minutes until it reaches a soft, elastic consistency. It should stretch into a thin layer without breaking.
- Divide the dough into two equal sections. Keep one of them aside under a cloth. (This will be your plain dough).
- Divide the remaining dough into equal halves for your patches.
- Add matcha powder and milk into one section.
- Roll and knead the dough until it turns green, ensuring that all sides are evenly colored.
- Add cacoa powder and milk to the second half. Repeat step 7.
- Form seven equal-sized balls out of each colored dough. Weigh the balls for accuracy.
- Divide your white dough into seven balls. These balls should be slightly bigger than the colored dough balls.
- Allow all three doughs to rise, covered, until they have doubled in size, about 50 minutes to 1 hour.
- Roll one of the green dough balls into a thin rope-like strip. Shorter than the length of your bread tin.
- Repeat step 12 with your cacoa balls and white dough balls. Flatten them till the strips become as long as the loaf pan.
- Create leopard spots by placing the green dough rope inside the cacoa strip. Roll and wrap the brown dough around the matcha rope. Try to hide the green dough.
- Place this dough strip into the white dough. Roll again, ensuring that the colored dough is completely covered. Pinch the ends together to keep them intact.
- Repeat steps 15 and 16 to form six more leopard strips.
- Set aside to rise. (Max: 1 hrs.)
- Preheat oven to 170 °C.
- Prep loaf pan with baking paper or grease it with butter/oil.
- Line the six ropes neatly in the lined loaf pan.
- Pop the baking tin in the oven.
- (approx. 40 mins or until done).
- Let the baked bread cool inside the tine for 25 mins before transferring it into a wire rack.
Voila! Your pretty patterned bread is ready to be devoured with a hot cuppa.
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