Roast the walnuts and set aside. Add the Lys Dor bread flour, whole wheat flour, and kinako to a bowl and mix.
Add the boiled adzuki, salt, and dry yeast. Add the lukewarm water and use chopsticks to mix in a circular motion.
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.
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.
While the dough is sitting sift some flour (not listed) into a fermentation basket.
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.
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.
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.
＊There is quite a lot of liquid in this recipe, so use a lot of flour. ＊ For the first rise, if you have time I recommend leaving it overnight. If you let it rise slowly you get a really thick and delicious dough. This time I let it rise for 6 hours. ＊ Adjust the oven time accordingly.