A Moment of Calm in a Bite
Step away from the ordinary with this Japanese-inspired take on bannock. Here, the rustic bread becomes a canvas for the refined, nuanced flavors of matcha green tea and nutty, toasted black sesame. This is not an overly sweet dessert, but a sophisticated, scone-like bread with a tender crumb and a beautiful pale green color. A final, light drizzle of honey enhances its natural sweetness, making it the perfect companion for a quiet afternoon tea.
Prep Time
15 minutes
Cook Time
20 minutes
Servings
8
Cuisine: Fusion (North American / Japanese) | Diet: None | Skill Level: Intermediate | Cost: Moderate
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2.5 tsp baking powder
- 2 tbsp high-quality matcha powder
- 2 tbsp toasted black sesame seeds
- 1/2 tsp salt
- 1/3 cup cold unsalted butter, cut into small pieces
- 3/4 cup milk
- 1 tbsp honey, for drizzling
👨🍳 Chef’s Tips
- Use ceremonial or high-quality culinary grade matcha for the best flavor and color. Lower quality matcha can be bitter.
- Toasting the black sesame seeds before adding them is essential to release their full nutty aroma and flavor.
- For a vegan version, use a plant-based butter and milk (like almond or oat milk).
- These are also delicious served with a dollop of sweetened red bean paste (anko).
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This recipe is baked, not fried, to achieve a more delicate, scone-like texture.
- In a large bowl, whisk together the flour, sugar, baking powder, matcha powder, and salt. Sifting the matcha is highly recommended to avoid clumps and ensure its vibrant green color is evenly distributed.
- Add the toasted black sesame seeds and give it another whisk. The visual contrast of the black seeds against the pale green flour is beautiful.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse, damp sand. Work quickly to keep the butter cold for a tender bake.
- Stir in the milk until just combined. The dough will be soft and slightly sticky. Avoid overworking it at all costs to prevent a tough, chewy bannock.
- Turn the dough onto a floured surface, gently knead once or twice, and pat into a 3/4-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
Cooking
- Bake in the preheated oven for 15-20 minutes. As it bakes, a subtle, earthy aroma of green tea and toasted nuts will fill your kitchen—a very different sensory experience from savory bannock.
- The bannock is ready when the tops are lightly puffed and a toothpick inserted into the center of a wedge comes out clean. The color will be a lovely, pale spring green, not deeply browned.
- Let the bannock wedges cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further.
Serving
Arrange the warm matcha bannock wedges on a simple, elegant plate. Just before serving, drizzle lightly with honey. It is best enjoyed warm with a cup of green tea or hojicha (roasted green tea).
Storage
Store in an airtight container at room temperature for up to 3 days. They are best when briefly reheated in an oven or toaster oven before serving.
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 5g |
| Carbohydrates | 40g |
| Fat | 11g |
An Elegant Fusion of Traditions
This Matcha & Black Sesame Bannock is a beautiful example of culinary fusion, blending a simple North American staple with the delicate and revered flavors of Japan. It’s a unique, memorable bake that’s sure to intrigue and delight.
Tags: matcha recipe, bannock, Japanese dessert, black sesame, fusion baking
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
About the Author
