For the whole wheat crackers, combine whole wheat flour and rye flour in a bowl. Make a steam in a small saucepan.
To do this, heat some milk, crumble in yeast, add 1 tablespoon of flour and some sugar and let rise, empty to the flour and add all the remaining ingredients.
Let the dough rise well kneaded for about 30 minutes, knead again and form Weckerl. Brush with water and sprinkle with sunflower seeds.
Let rise again briefly and bake the wholemeal rolls in the oven at 200 °C for about 25 minutes.