Preheat oven to 250C.

Roast the walnuts and set aside.

In a bowl, combine Lys Dor bread flour, whole wheat flour, and kinako.

Add boiled adzuki beans, salt, and dry yeast to the flour mixture.

Add lukewarm water and mix with chopsticks in a circular motion.

Switch to a spatula and knead in the walnuts until the dough doubles in size.

Form the dough into a ball, wrap, and let it rise until doubled.

Remove the dough from the wrap and release the gas.

Reshape the dough and let it rest for 20 minutes, covered with a damp cloth.

Sift flour (not listed) into a fermentation basket.

Shape the dough into a round and place it into the basket with the seams facing up.

Let the dough rise a second time for 40 minutes.

Gently remove the dough from the basket and place on a cookie sheet.

Cut a cross into the dough and add butter to the slits.

Spray the dough with water.

Lower the oven temperature to 210C and bake for 25 minutes.