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1
Put all the ingredients except for the joshinko into a bread maker, and allow the bread maker to do the first proofing.
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2
When the dough is ready, place on a surface that has been dusted with a generous amount of flour.
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3
Gently press the air out.
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4
Divide into 13 pieces, and shape into balls.
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5
Let them sit for 15 minutes.
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6
Reshape them, and arrange on a surface lined with parchment paper.
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7
Let them proof for the second time until the dough about doubles in size.
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8
Sprinkle with joshinko on the surface of the bread.
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9
A tea strainer works well.
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10
Bake in the preheated oven for 15 minutes at 160C.
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11
When the surfaces start to brown, cover with aluminum foil.
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12
And done.
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13
Freshly baked ones are delicious.
