Crumble the yeast in a large bowl
Mix water and yeast until the yeast has dissolved
Add wheat flour and stir until the dough is uniform
Add salt and the rest of the flour (and the kernels) to the dough and knead it together
Let the dough rest for 10 min
Use a spoon to turn the dough all the way around the edge of the bowl
Let the dough rest for 10 min
Repeat point 6 and 7 two more times
Let the dough rest in the fridge overnight
Use a spoon to put pieces of dough the size of small buns on a baking paper
Optional: Sprinkle the buns with some wholewheat flour
Bake for 15-20 minutes at 210°C in the oven
