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Ebony Carrot Lilac Taro Yam Matcha Swirl Bread

This bread is what dreams are made of! We are in love with how delightfully tasty this light & fluffy Ebony Carrot Lilac Taro Yam Matcha Swirl Bread is. The perfect texture and sweet buttery taste will satisfy your taste buds! With the right amount of Suncore Foods® Midori Jade Matcha Powder, it makes this bread taste unforgettable. To achieve this magical purple hue swirl, we use Suncore Foods® Lilac Taro Yam & Ebony Carrot Powders. Happy baking!


Purple Dough:
200g warm oat milk
30g granulated white sugar
5g dry active yeast
18g olive oil
13g Suncore Foods® Lilac Taro Yam Powder
7g Suncore Foods® Ebony Carrot Powder
3g salt
270g bread flour

Green Dough:
200g warm oat milk
30g granulated white sugar
5g dry active yeast
18g olive oil
5g Suncore Foods® Midori Jade Matcha Powder
3g salt
290 bread flour

1-2 tbsp oat milk for brushing the dough

Equipment Needed:
Stand mixer with a dough hook attachment
9 x 4 x 4 inch bread pan



1. Prepare Purple Dough — Place warm oat milk, sugar and yeast in the bowl of a stand mixer and set aside for 10-15 minutes, until the mixture is frothy.

2. Mix in olive oil on low speed for 30 seconds to a minute.

3. Mix in all remaining ingredients on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.

4. Remove dough and form a dough ball. Place the dough ball in a clean bowl, cover and set aside.

5. Prepare Green Dough — Follow the same instructions and prepare the second dough.

6. From the time your cover the second dough, proof both doughs for 60-90 minutes, until they’re double in size.

7. Deflate and Roll Doughs — Lightly oil the inside of the bread pan and set aside. Punch the air out of the green dough and using a rolling pin, roll the dough out into a long rectangle, 24” in length and 4-6” in width. Follow the same method for the purple dough ensuring both dough rectangles are approximately the same size.

8. Assemble Dough Log — Place the purple dough on top of the green dough and using your hands, gently stretch the dough out around the edges to ensure both doughs are the stacked evenly and have the same dimensions.

9. Starting from one end, roll the dough inwards forming swirls with every completed rotation. Place the dough in the bread pan with the crease side facing down. Cover with a kitchen towel and set aside for 1 hour.

10. When ready to bake, preheat oven to 350 deg. F. Brush the dough with oat milk and bake for 35-40 minutes. The top of the loaf should be golden-brown and should sound hollow when you tap on it.

11. Allow the loaf to cool in the bread pan for 15 minutes. Remove the loaf from the bread pan (the loaf should slide out when the bread pan is tilted) and allow it to cool to room temperature before slicing.