Yomogi Bread

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600g bread flour

9g dry yeast

9g salt

60g honey

18g skim milk pwd

42g butter

150g yomogi (cooked and chopped weight)

300-320g water

sweet natto (shonagon) as desired)

Knead 20 minutes. Let rise 40. Divide in 4!!! Let rest (bench time) 20 minutes. Roll in long rectangles. Spread on natto and roll into ropes. Roll and stretch ropes. Wind two together and fit into the greased loaf pan. Let rise 30 minutes. Bake in cold start oven 180 C(350F) for 35 minutes. Remove from pan immediately. Cool on a wire rack.

(Instead of yomogi , you can use matcha tea powder but you’ll nee to increase the water slightly.)

Sweet natto can be made, or you can substitute finely diced sweet potato cooked in sugar. Here is a recipe for amanatto.

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