Seeded Crackers - Alton Brown

• 5 ounces whole wheat flour (about 1 cup)
• 4 3/4 ounces all-purpose flour (about 1 cup)
• 1/3 cup sesame seeds
• 1/3 cup poppy seed
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons aluminum-free baking powder
• 3 tablespoons olive oil
• 6 1/2 fluid ounces water (3/4 cup plus 1 tbsp)

1. Combine in a medium bowl: both flours, both seeds, salt, baking powder. Stir well. Stir in oil. Add water and stir until just combined.
2. Turn dough out onto a floured board. Knead a few times, to ensure dough is evenly mixed and smooth. Cut into 8 pieces and cover with a towel 15 minutes.
3. Preheat oven to 450u0b0F.
4. Flatten one dough ball and pass through a pasta roller at the widest setting. Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick. Place dough sheet on a parchment-lined baking sheet. Using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges. Bake 8-12 minutes or until browned and crisp. Transfer to a rack and cool completely. Store in a zip top bag with as much air removed as possible. Use within 2 week.s.

whole wheat flour, flour, sesame seeds, poppy seed, salt, aluminum, olive oil, water

Taken from www.food.com/recipe/seeded-crackers-alton-brown-337493 (may not work)