This Hojicha Matcha Swirl Bread is a soft and fluffy vegan bread, using both hojicha and matcha tea powders to flavour the dough. The tea-flavoured doughs are coiled together and baked into a beautiful loaf.
Disclosure: This post is sponsored by Hojicha Co. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
One of my favourite flavour combinations is hojicha and matcha.
I've combined them together in a few my recipes, but this soft and fluffy tea-flavoured Hojicha Matcha Swirl Bread is my favourite so far.
First, what is hojicha?
Hojicha is a roasted green tea that is roasted over charcoal at a high temperature. It has a dark, smoky and robust flavour and is low in caffeine.
I've become a fan of hojicha's deep and complex taste and have created many recipes using the powdered tea.
What is matcha?
Matcha is a fine-powdered green tea that is specially grown in Japan.
I've dedicated a large section of recipes to this healthy and delicious tea on this website.

How to make the bread
This vegan bread recipe doesn't contain any eggs or dairy and still has a soft, cottony texture. That's due to a particular ingredient that keeps the bread soft.
Tangzhong.
What is tangzhong?
Tangzhong is an Asian technique of cooking a small amount of flour and water to produce a flour paste (roux). The roux is added to the rest of the baking ingredients and produces a soft, tender loaf.
I like using tangzhong in my baked breads, as the cooked roux helps to hold in extra moisture, especially for breads that don't contain any dairy or eggs.
Some of my recipes that use tangzhong include:
Bread flour vs. all-purpose
I personally like using bread flour when baking bread, however, if you can't get your hands on it, you can use all-purpose flour for this recipe.
Bread flour has more protein than all-purpose flour, which produces more gluten.
The higher amount of gluten in bread flour leads to a more elastic dough.
Adding tea flavour to the dough
Once we add the tangzhong to the rest of the dough ingredients, we'll knead it until it's shiny and smooth.
Then, we'll divide the dough into 3 equal portions, one for each flavour:
- plain
- hojicha
- matcha
Leave the plain dough alone.
For the hojicha dough, add in the hojicha powder along with a few spritzes of water to moisten the tea powder. Use your hands to knead the hojicha into the dough until it is well incorporated. (You may need to add more spritzes of water to achieve the right consistency, as hojicha powder absorbs moisture).
For the matcha dough, add in the matcha powder along with a few sprays of water to moisten. Repeat as with the hojicha dough, by kneading in the matcha until incorporated.
Place each dough into a separate bowl and cover. Leave to proof in a warm area, until almost doubled in size.

Creating the hojicha/matcha swirl
I will preface this by saying that bread is like art -- no two loaves will turn out exactly the same. That said, each swirl will have its own "character."
Roll out the plain dough into a 8" by 8" square, being careful not to roll it too thin.
Repeat with the hojicha and matcha dough so that you have 3 doughs of the same size.
With the plain dough on the work surface, spray a light misting of water on the top and layer the hojicha dough on it.
Spray the top of the hojicha dough with another light misting of water and place the matcha dough on it.
Start at the bottom and roll all 3 layers together into a log, like a jelly roll.
Seal the end seam by pinching it and place it seam side down into a parchment-lined loaf pan (8" by 4").
Cover with plastic wrap and leave it to proof until the dough rises 1" past the top of the loaf pan.
Baking the bread
Bake in a preheated oven at 350F for 38-40 minutes, or until the interior reaches 190F on an instant-read thermometer. If the loaf is browning too quickly, cover with the top with aluminum foil.
Cool completely on a wire rack before slicing.
Tip: it's important to let the bread cool down completely prior to slicing or it may appear doughy.

How to store the bread
This Matcha Hojicha Swirl Bread is best enjoyed fresh, but can be kept in an air-tight container for up to 3 days at room temperature.
The tangzhong helps to keep the bread fresh and tender for an extended time.
Microwave the bread for 10-15 seconds if prefer an even softer texture.
It also freezes beautifully. I like to cut slices and place into an airtight container or freezer bag and freeze for up to 3 months.
Simply take out a slice or two and microwave or pop it into the toaster.
Perfect for breakfast
This Hojicha Matcha Swirl Bread is soft, tender and absolutely delicious.
It's perfect for tea lovers, especially if you can't decide between matcha and hojicha.
Eaten fresh, the bread almost tastes like a cake.
You can also toast it and add some Hojicha Milk Jam or Vegan Green Tea Spread to complete the ultimate tea-lovers breakfast.
Other hojicha recipes
Be sure to check out these recipes using hojicha tea powder:
Matcha Hojicha Coconut Ice Cream Bars
Hojicha Black Sesame Oat Latte
Matcha Hojicha Burnt Basque Cheesecake
Let me know if you tried out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
*HOJICHA GIVEAWAY!* NOW CLOSED
And we're kicking off the start of September (my birthday month) with a giveaway!
For your chance to win 100g of Hojicha Powder from Hojicha.Co, leave a comment below on what you'd make with it.
Like my corresponding Instagram post, tag a friend and follow @hojicha.co and myself @siftandsimmer for additional entries. Contest ends September 7, 2020 at 11:59pm PST. A winner will be randomly drawn. Open to Canadian and US residents of legal age.
Many thanks to Hojicha Co. for partnering with me on this post!
Hojicha Matcha Swirl Bread
Equipment
- spray bottle with water
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Tangzhong:
- 25 g bread flour or all-purpose
- 120 ml water
Dough:
- 125 ml warm almond milk or any plant-based milk
- 50 g granulated cane sugar
- 6 g active dry yeast
- 350 g bread flour or all-purpose
- pinch of sea salt
- 120 g tangzhong from above
- 60 g avocado oil
- + extra water for spraying
Hojicha dough:
- 15 g hojicha powder
Matcha dough:
- 8 g matcha powder
Instructions
Make the tangzhong:
- In a small sauce pot, combine bread flour and water and bring to a simmer over medium heat.
- Whisk until the mixture turns into a thick paste, about 2-3 minutes. (It will look like glue).
- Remove from heat, cover, and cool completely.
Make the dough:
- Pour the milk into a small bowl and microwave until lukewarm, but not too hot.
- Add in the sugar and yeast. Stir to combine and set aside for 5 minutes, until bubbly.
- In a stand mixer bowl fitted with a dough hook, add in the flour, salt, tangzhong, yeast mixture and avocado oil. Knead until the dough is shiny and smooth, about 6-7 minutes.
- Have 3 separate bowls ready, slightly oiled.
- Divide the dough into 3 equal portions, one for each flavour: plain / hojicha / matcha.
- Take one portion of dough for the "plain" and place it into 1 bowl.
- For the hojicha dough, add in the hojicha powder along with a few spritzes of water to moisten the tea powder. Use your hands to knead the hojicha into the dough until it is well incorporated. (You will need to add more spritzes of water to achieve the right consistency, as hojicha powder absorbs moisture).
- For the matcha dough, add in the matcha powder along with a few sprays of water to moisten. Repeat as with the hojicha dough, by kneading in the matcha until incorporated.
- Cover each bowl of dough and leave to proof in a warm area, until almost doubled in size.
- Prepare an 8" by 4" loaf tin with parchment paper.
- Roll out the plain dough into a 8" by 8" square, being careful not to roll it too thin.
- Repeat with the hojicha and matcha dough so that you have 3 doughs of the same size.
- With the plain dough on the work surface, spray a light misting of water on the top and layer the hojicha dough on top.
- Spray the top of the hojicha dough with another light misting of water and place the matcha dough on it.
- Start at the bottom and roll all 3 layers together into a log, like a jelly roll.
- Seal the end seam by pinching it closed and place it seam side down into the loaf pan (8" by 4").
- Cover with plastic wrap and leave it to proof in a warm location until the dough rises about 1" past the top of the loaf pan.
- Towards the end of the proofing time, preheat oven to 350Β°F/177Β°C.
- Bake at 350Β°F/177Β°C for 38-40 minutes, or until it reaches 190Β°F/88Β°C on an instant-read thermometer.
- Cool completely on a wire rack before slicing.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Christine
Yum beautiful! Iβd make this bread served with hojicha latte <3
Angela K
Great recipe! I would try this hojicha matcha swirl cake if I won. π
Carolai
Beautiful bread ! I would make houjicha granita and cream puffs.
Tracy
I would love to use the hojicha powder in drinks and cookies!!
Diane
I would most definitely make a hojicha rolled cake. Thank you for this beautiful recipe: will try it this weekend!
Gloria
Love the coloring, totally looks like we are ready for Fall ! I would make the Hojicha Cake Roll! Thank for sharing ! @gfan25 (Instagram)
Crystal
I would love to try to make this recipe with the hojicha powder!! Would also like to Try to make hojicha mochi muffins as I think the flavour would go really well in it ^^.
Thank you so much for sharing this !
Michelle Wong
OMG! There are so many good hojicha recipes on your website, but this bread one is probably going to go higher up the queue above your earl grey ice cream on my project list.
tsia
I would make mini hojicha mochi muffins! π€ @_tsia on IG
Pooi yee
Is it possible to replace houjicha powder with bamboo charcoal powder? Taste wise etc.
Michelle
I haven't tried it in this recipe, but you could replace the hojicha powder with charcoal powder. I would try it with a smaller amount as I'm not sure the amount as written would attribute a gritty taste to the bread. Let me know if you try it!
Judi Ying
I want to make hojicha icecream
Carol Ying
Making smoothies!
Phyllis Ying
Cupcakes and cakes
Wenping Ying
Shortbread cookies
Monica
Delicious! Can't wait to try - if this one turns out great I'd attempt a hojicha swirl croissant after!
Larissa
I would make hojicha brochis!!
Valena
I want to make Hojicha creme brulee π @melodyjui510712 on IG
Teresa
I would love to make houjicha macarons, ice cream and latte.
Agnes
I would probably try to make some green tea cookies. Thanks!
Nicci
Fun! I'd make hojicha tiramisu!
Michelle
Great! I have a hojicha tiramisu recipe here π
Grace
Wow this looks so good! I would try to make this recipe, or those espresso cookies, if I had hojicha! π
Michele
Hojicha madeleines xD
Joni
Is it possible to make a gluten-free version of this?
Michelle
Sorry, I haven't tested a gluten-free version, so I can't say for sure.
Travelsizechewyfloss
Wow! Think I'd want to actually try making this swirl with the hojicha powder ππ
Jean
OMG your bread looks so good! I would try to make this and Hojicha latte to go with it if I won!
Magdalena
This recipe looks amazing and I love Macha and Hojicha. I will most probably start with the swirl macha-hojicha bread an go from there. Thank you for this wonderful idea. magdalena@handfulandapinch.com
Steph
I would make the bread you featured. Looks so good.
Kathlynn Uenaka
I would love to make this Hojicha Matcha Swirl Bread. I have everything except for the Hojicha. Thanks for hosting this giveaway.
Kelsey
I love a good hojicha latte, but I might try to make hojicha crepes next time I get some!
Jocelyne Chan
I'd try to make this bread! Can't go wrong with matcha AND hojicha <3
Lindsay
Ohhhh I want to make everything with hojicha powder! This swirl bread, latte, cake and maybe even some ice cream if I'm feeling adventurous!
Portia Lee
Iβd make the hojicha matcha swirl bread and the hojicha espresso cookies. At some point hojicha ice cream too!
Jennifer
I would make hojicha lattes and use it as a replacement for malted barley in homemade ice cream.
Ariel
I would make hojicha cookies!
Donna
I would make this recipe and the triple layer basque cheesecake!
Christina Lee
I would try to make a Hojicha swiss roll though this bread recipe sounds very tempting too. Thanks for sharing!
Heather
I would like to make hojicha cupcakes!
Chieri Wada
This looks sooo good! I'd use the hojicha powder to make this bread to go with my morning coffee!
Amanda
Hojicha Cake Roll!
Nadia Irish
Ice cream π Always Ice Cream!
StaceyN
Yum!! If I won the first thing I'd make is this bread! It looks delicious!
Jessica
I would Hojicha Cream Puffs !!!!
Queenie
I would make the hojicha brochi! So easy , quick, and tasty to make! I also want to try the hojicha cookies!
Tiffany
this is beautiful. your creations using matcha and houjicha is so inspiring! I'll like to try using houjicha powder in brownies π
Janice
Yum! I'd like to try making hojicha milk jam to go with allllllll the breads
Beatrice
Would love to use hojicha powder in a tiramisu π
Sarabeth Leong
Would love to try making houjicha panna cotta if I win *fingers crossed*
Rinersss
Would love to try so many recipes using hojicha powder. First ones might be your whipped ice cream or brochi recipe??
Allan
Mix it with my morning coffee and probably try use it for baking
Joanna
Wow, this is a gorgeous swirl bread! I would probably try to make this or hojicha mochi muffins!
Steph
I would make this recipes it so pretty
Ciara
I would make hojicha ice cream and try out this bread recipe!!!
Nys
ππ I would love to make hojicha cheesecake burnt basque!!
Heather
Iβd definitely love to try making macarons and a hojicha latte!
Travelsizechewyfloss
Wow! Think I'd want to actually try making this swirl with the hojicha powder ππ
David @ Spiced
Holy cow! This bread is absolutely stunning. In fact, I said "woah" outloud when I opened up the post. π So I'm familiar with matcha, and we keep some in our pantry. However, I've only heard of hojicha. I think I might have tasted it one time? I honestly can't remember. However, the flavors sound like something I would really enjoy! For the contest, I'd love to say I'd be creative and use the hojicha for something like a grilling rub - but in truth I just want to make this bread!
Michelle
Thanks David!! Oooh a savoury grilling rub would be amazing since hojicha has that inherent smoky flavour! π
Olivia
Wow, Michelle, this bread looks awesome, just as your many other creations I've seen in your ig posts previously!! Since I love both Matcha & Hojicha, I definitely hope to try & recreate this recipe of yours but for now, if I won, I'd for sure start off with a nice cup of Hojicha Latte!! Thanks! Take care π
@livlam1029
Christie
Wow it's just so stunning Michelle! You did a wonderful job at making this gorgeous hojicha matcha swirl bread!
Michelle
Ahh thank you so much, Christie! π
Belinda
If I won, the first thing I'd make is this bread! I love milk bread.
Rahul @samosastreet
I love matcha, but never had a matcha bread. Michelle the swirl bread looks so beautiful. I wish I could grab it from the screen. Beautiful photography ..
Michelle
Thanks so much Rahul!
Vickie
I would make hojicha milk jam & slather that on some matcha milk bread. Mmmmm....
Jeannie
I love matcha and hojicha separately and together so this looks like a perfect recipe for me to try !! I would love to try making hojicha ice cream with hojicha powder π
Lauren I BasicGinger.com
I've only used a tangzhong once for a Japanese milk-bread recipe, and it was sooooo yummy! Such an awesome technique for super soft bread. Love the swirl and the colors on this one, Michelle -- absolutely beautiful!
Michelle
Thanks so much Lauren!
Josiah - DIY Thrill
This bread looks yummy!
Michelle
Thank you kindly, Josiah! π
Katherine | Love In My Oven
Wow the swirl in this is gorgeous Michelle!!! What a show-stopping bread. Looks amazing!
Michelle
Thanks Katherine! π
Joanna
I would make iced hojicha lattes and try to make a dalgona hojicha (I swear I will be successful with matcha one of these days...).
Jeff the Chef @ Make It Like a Man!
That is one gorgeous loaf of bread. I've thought about using tea in bread before, but I've never tried it. I'm so curious about the flavor! The colors are out of this world.
Michelle
Thank you so much Jeff π
Wendy M
That is a beautiful looking swirl bread. I would like to make a Hojicha panna cotta.
MP
I would definitely make this bread and try out the other amazing looking hojicha recipes on this site!
Balvinder
Another amazing recipe with matcha powder. The swirl looks so beautiful and it came out so perfect. I wanted to pin it but didn't see the button.
Diana
This is an awesome way to incorporate asian flavors and beautifully color milk bread! Thank you for the awesome recipe.
I would make a hojicha spread to go on this bread as well as a custard to make a milk tea inspired tart! Absolutely love the roasted flavor of hojicha so will definitely explore using the powdered kind.
Lauren
I've been wanting to make a matcha/hojicha swirl bread since seeing your hojicha jam post! Thanks so much for creating and sharing this recipe.
serene
I'd like to make hojicha tarts!!
Heidi | The Frugal Girls
Your bread turned out so beautifully... and I love the added flavor and preserving benefits of using the tangzhong!
Michelle
Thank you so much Heidi! Tangzhong is great for keeping the bread soft for longer! π
Never Ending Journeys
Oh, yum! This matcha bread looks so yummy. I haven't heard about the tangzhong method of cooking before, thanks for sharing that, too!
Michelle
Glad to enlighten! π
Modi
Hey, Michelle!
First off, what a beautiful labor of love!
I wanted to know what your matcha recommendations are? I found a jar in my cupboard that isn't so bright and fresh. Thought I could put it to use in baking, but now I wonder if I need to splurge ?
Michelle
Hi Modi, thank you -- I primarily use Aiya Matcha for my baking. (You can use my discount code SIFTANDSIMMER10 for 10% off your purchase on their site [not an affiliate]). If your matcha isn't vibrant green, it may have oxidized over time and after baking, it will turn more brown.
Try to choose a high quality matcha powder for your baking and drinking. It will look bright green (not yellow or murky brown), and have a light vegetal aroma and earthy taste (not bitter). Hope that helps!
Vickie
Great recipe!! Fairly simple to put together & came out well! Thank you!
Michelle
Thanks for trying the recipe, Vickie! π
Modi
Thanks for that!
Are you using the culinary, ceremonial, or premium grade matcha?
Is my oxidized matcha is kaput? I wonder if there's any use/suggestions for it?
Michelle
I'm using culinary grade matcha.
You can still use the oxidized matcha -- nothing wrong with it; I usually just make a simple iced matcha latte with oat milk. π You could also use it as a spice/seasoning eg. Matcha Cumin Salt.
Ellen Chew
Your photos and recipes are amazing! I wanted to try your matcha and houjicha bread recipe, when I saw your photos! I left mine to proof a little longer in oven by accident...but it was as you described it. Soft n chewy, and the smell of fresh bread baking in the oven was wonderful! I love the combination of the two different teas. The flavour profiles was on point! Looking forward to trying your other recipes! @chewyandspice
Michelle
Thanks so much for your feedback and for sharing your creation with me on Instagram, Ellen! π
MLG
This swirl bread is so beautiful, attractive and palatable!