In a bowl mix together flour, salt and yeast.

Add the milk and oil and mix it to form sticky dough.

Transfer to counter and knead it for 5 minutes. If using stand mixer, knead for 3-4 minutes.

If the dough is dry, add more water to bring it to correct consistency while kneading.

Divide the dough into three portions.

Keep one portion white, knead it for 4 minutes either by hand or by machine and place it in an oiled bowl and cover with cling film. Set aside.

To one portion, add matcha powder and knead for 4 minutes, either by hand or by machine. Add 1-2 tsp of water to mix it easily into the dough.

Place in an oiled bowl, cover with cling and set aside.

Add charcoal powder to the third portion, add 1-2 tsp of water and knead for 4 minutes, either by hand or by machine.

Place in an oiled bowl, cover with cling film and set aside.

Once all the dough doubles in volume, it is time to shape them.

Divide each portion into three equal portions if using the rusk pan, if not, no need to divide them.

Shape them into tight rounds, roll them into a rectangle, fold the sides to the centre, flip and roll it lengthwise into a rectangle.

Once all the rectangles are rolled, set them aside for rest for ten to fifteen minutes.

Now roll each rectangle into a long rectangle, to the size of your bread tin.

Take one white rectangle, one matcha and one charcoal and place then side by side.

Apply water on each rectangle and place the other on top.

Once all the three are stacked, apply water evenly on the surface and roll the dough from the longest side into a tight log. Make sure that the seam side in at the bottom.

Place the logs in lined bread tins.

Cover and set aside until 1.5 times its original volume.

Preheat oven to 200C with both filaments and fan on.

Bake the bread with or without lid for 20-25 minutes in the oven.

Take them out, flip them onto wire rack, remove the parchment and let them cool completely.

Wrap the breads in cling film and foil and let them rest overnight at room temperature.

Next day, slice it up with a bread knife and serve.