Combine the water and yeast with 200g of the flour and set aside. 

After about 15-20 minutes, the mixture will begin to swell. At this point, beat in the matcha powder, sugar and oil.

Next, add the remaining 500g flour along with the salt. Combine to make a a very rough, messy looking mix.

Knead the dough for 5-10 minutes by hand or or 2-4 minutes in a stand mixer on medium speed. While kneading, adjust the consistency as needed by adding more flour or water one tablespoon at a time, until it is firm but pliable.

Transfer the dough to a large mixing bowl and cover with a damp towel. Leave to rise for one hour. 

Knead the dough briefly to deflate it, and divide into equal pieces to form strands. Let the pre-shaped pieces rest for 30 minutes. 

Roll the rested ropes/strands, and braid them together into your desired design. 

Leave the braided dough to rise for up to one more hour on a parchment-lined baking sheet. When ready, lightly pressing the dough with a fingertip will leave a soft indentation.

Combine the maple syrup and 1 tbsp water to make a glaze. Brush carefully over proofed loaf.

Bake at 375 F / 190 C for 22 minutes, turning the pan around halfway through to ensure even baking. When it is lightly browned all over, remove from the oven.

Leave to cool for 5 minutes in the pan before moving to a cooling rack for a further 30 minutes, if you can wait that long.