Combine and knead together all the ingredients.
Once kneaded together allow to rise until doubled in volume (1st rising).
Deflate the dough, round it off, and leave to rest for 15 minutes. Form into a round, smooth loaf and place into a floured banneton (bread-rising mold) for its 2nd rising.
Slash the top of the loaf and mist with water. Preheat the oven to 250℃, then lower the temperature to 230℃ and bake for 7 minutes. Then lower to 200℃ and bake for another 17 minutes. It always makes me so happy when it's done.
It bakes up beautifully - nice and puffy.
Story Behind this Recipe
If you look at the ingredients in kuromitsu...honey, brown sugar, starch syrup. I thought they'd all go well with bread.
Adjust the baking time and temperature to your oven.