Put all the ingredients except the adzuki beans and yeast in a bread maker (put the yeast in the yeast compartment). Press start and wait for the dough to proof.
Remove the dough from the bread maker and separate 360 g of dough to bake in a bread loaf and the rest for making buns. Let sit for 15 minutes.
Roll out the dough into a 25 cm x 35 cm rectangle. Spread the bean paste on the dough leaving 2 cm border at the far end.
Roll up the dough from the nearest end and seal the edges well.
Divide the dough with a knife into 9 pieces.
Arrange the dough with the cut ends facing up in an oiled baking tray.
Leave to proof for another 40 minutes. When the dough rises as much as in this photo, it is ready to bake.
Preheat the oven to 390°F/200°C. Brush a beaten egg on the surface and sprinkle black sesame seeds.
Reduce the temperature of the oven to 340°F/170°C and bake for 20 minutes and it is done! (When the surface starts to burn, cover with aluminum foil)
Divide the rest of the dough into three and shape into balls. I put adzuki bean paste inside of one of them. I bake them separately from the bread loaf. Preheat the oven to 375°F/190°C and reduce to 305°F/150°C. Bake for 15 minutes.
Story Behind this Recipe
I wanted to make bread with adzuki bean paste and green tea.
The eggwash and black sesame seeds are optional. For a shiny finish, reserve a little beaten egg from the egg listed above. Put as much bean paste as you like.
If your oven is not big enough to bake everything in one go, chill the next batch in the fridge after Step 2. Before baking, leave out for a while at room temperature to proof.