First, pour the sifted flours into the stand mixer bowl along with the yeast and malt. Activate the paddle attachment to mix. Gradually pour in the room temperature water, allowing it to be incorporated. Once fully incorporated, knead with the hook attachment on low speed until it detaches from the sides of the bowl. Once it starts to detach, add the salt and continue kneading. Finally, gradually pour in the oil, incorporating it into the dough. Once you have a smooth and homogeneous dough, let it rest covered with a cloth for about 10 minutes, then perform three sets of folds at 10-minute intervals. After the folds, let it rest for another 10 minutes, shape into a round, place the dough back into the bowl, seal with cling film, and leave to rise until doubled in the oven light on with a bowl of hot water. It will take about 2.5 hours, but rising times obviously depend a lot on the room temperature. (In summer, they are almost halved!) At this point, turn the dough onto a semolina-dusted work surface, cut the dough into pieces, and form balls weighing about 2 oz each. If you want, you can also make them larger to fill them with a hamburger; just keep in mind that in this case, cooking times will change slightly. Let them rise on a baking tray lined with baking paper, spaced well apart until doubled, just like in the previous step, covering them with cling film not too tightly to prevent drying on the surface. Once risen, gently brush them with milk and add seeds on top. I usually use flax seeds, black sesame, and in this case, wasabi sesame, but you can also use others you like. Bake in a preheated static oven at 392°F for about 10 minutes. You can eat them straight away or let them cool and then freeze them to have them ready when needed!