Adzuki Bean Paste and Kinako Campagne

• 200 grams Standard strong bread flour (Lys Dor)
• 30 grams Whole wheat flour
• 20 grams Black kinako (or regular kinako)
• 1 can Boiled adzuki beans, canned
• 1/2 tsp Salt
• 1/2 tsp Dry yeast
• 130 ml Lukewarm water
• 50 grams Walnuts

1. Roast the walnuts and set aside.
2. Add the Lys Dor bread flour, whole wheat flour, and kinako to a bowl and mix.
3. Add the boiled adzuki, salt, and dry yeast.
4. Add the lukewarm water and use chopsticks to mix in a circular motion.
5. Change to a spatula and knead in the walnuts until the dough doubles in size.
6. Bring together into one ball, wrap, and allow it to complete its first rise.
7. Once it's risen to twice it's size remove from the wrap and release the gas.
8. Restore its shape and let sit for 20 minutes.
9. Cover with a damp cloth to keep the dough from drying out.
10. While the dough is sitting sift some flour (not listed) into a fermentation basket.
11. After the dough finishes sitting collect the dough into a round shape and place into the basket with the seams facing up.
12. Allow to second rise for 40 minutes.
13. Gently remove the dough and place on a cookie sheet.
14. Cut a cross into the dough and add butter to the slits.
15. Spray with water.
16. Preheat the oven to 250C, then lower the temperature to 210C and bake for 25 minutes.

bread flour, whole wheat flour, black kinako, adzuki beans, salt, yeast, water, walnuts

Taken from cookpad.com/us/recipes/156596-adzuki-bean-paste-and-kinako-campagne (may not work)