Zubereitung

1. 1

   Mix the wholemeal wheat flour in a bowl with the white flour, the dried yeast and the salt.

2. 2

   Dissolve the honey in the lukewarm water, add it to the flour with the rapeseed oil and knead everything to a supple dough that comes away from the side of the bowl.

3. 3

   Cover the dough and leave it to rise in a warm place until it has visibly increased in size.

4. 4

   Divide the dough into eight equal pieces, shape them into round rolls and moisten the tops with water.

5. 5

   Mix the sunflower seeds with the rolled oats, turn the rolls in them and press the seeds on firmly. Otherwise loose seeds are blown up by the air and burn on the heating element.

6. 6

   Set the rolls on cut-to-size baking paper, cover them and leave them to rise once more.

7. 7

   Preheat the airfryer to 170 °C. Seeds and oats will not take a high heat; they are protected on the moist dough, but even so it gets no hotter than 170 °C here.

8. 8

   Set four rolls together with their baking paper in the basket in a single layer with space between them and do not stack anything; no more will fit side by side, so they are baked in two batches. The paper has to be weighed down by the dough, otherwise it is sucked into the fan. Bake at 170 °C.

9. 9

   Finish baking at 170 °C until the rolls are deeply browned and sound hollow when you tap the underside. They are not turned, because the pressed-on seeds would fall off and the soft yeast dough would collapse.

10. 10

    Leave the rolls to cool on a rack and bake the second batch in the same way.