Adzuki Bean Paste and Kinako Campagne

Adzuki Bean Paste and Kinako Campagne

The fragrance of the soy flour and the sweetness of the adzuki beans makes this feel really Japanese. The center is so chewy and delicious and you won't be able to get enough.


Standard strong bread flour (Lys Dor)
200 g
Whole wheat flour
30 g
Black kinako (or regular kinako)
20 g
Boiled adzuki beans, canned
1 can (210 g)
1/2 teaspoon
Dry yeast
1/2 teaspoon
Lukewarm water
50 g


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

Story Behind this Recipe

I love anko and kinako, so I combined the two for a Japanese-style campagne.