Mix honey with warm water and then sprinkle dry yeast and give it a mix. Leave fr the yeast to activate, around 3-5 minutes.

In a standing mixer bowl, add in flour, salt, milk powder, melted butter together with yeast mixture. Mix to incorporate and then knead for 10 minutes. Form the dough into a ball and then cut it into 2 equal pieces.

Place 1 dough into an oiled bowl and coat it well with some oil. Then cover the bowl tightly with cling film and leave for the dough to rise until double its size in a warm and draft free place.

Place the other dough back into the mixer bowl. Sift matcha powder inside the bowl and then mix slowly to incorporate. Knead until the matcha is fully incorporated with the dough, around 5 minutes. Place the dough into an oiled bowl and coat it well with some oil. Then cover the bowl tightly with cling film and leave for the dough to rise until double its size in a warm and draft free place.

Place the risen matcha dough on a floured working surface. Using your fingers, press it into a rectangle shape. Then using a pin roll, roll it into a ⅕ inch (0.5 cm) thickness. Set aside.

Do the same with the plain dough. Then place the rolled matcha dough on top of the plain dough. Adjust both doughs so that they are the same size. Then cut into 2 equal pieces. Place 1 piece on top of the other, making sure the layers are alternating. Again, adjust them so that they are the same size.

Now roll the layered doughs into a rectangle with the width is the same as the loaf pan. I'm using 5x9 inch (13x23 cm) loaf pan. Then roll the doughs tightly into a log and place it in the loaf pan (greased beforehand). Cover it with a greased cling film and leave for it to puff up a bit, around 30 minutes.

Brush the surface with some warm honey and then sprinkle it with some sesame seeds. Bake in a preheated oven at 350ºF (175ºC) for 35 minutes or until fully cooked. Cool completely on a rack before slicing. Enjoy!