Whole Grain 5 Seed Crackers

• 8 ounces whole wheat flour 1 3/4 cups
• 2 ounces sunflower seeds ground, 6 tablespoons, or pumpkin seeds, almonds
• 2 ounces sesame seeds 6 tablespoons
• 1 ounce ground flax seed 3 tablespoons
• 5 ounces water
• 1/4 teaspoon salt
• 1 1/2 tablespoons honey
• 2 tablespoons canola oil
• 2 tablespoons honey
• 2 tablespoons water
• 1 x salt as needed

1. Mix all the ingredients in a bowl until a firm ball is formed.
2. Knead for 3 minutes, and cover the dough with plastic wrap or damp kitchen towel.
3. Rest for another 20 minutes.
4. Divide into 2 portions.
5. Prepare 2 baking sheets lined with either parchment paper or silicon mats.
6. On a lightly oiled work surface, roll each piece of dough thinly into a rectangular shape to fill the baking sheets.
7. Using a pizza wheel, bench scraper, or cookie cutter, cut the rolled dough into shapes and sizes of your choice.
8. Transfer crackers with a spatula onto prepared baking sheets.
9. Keep 1/4 inch space.
10. Preheat oven to 350F (180C).
11. Bake for 10 minutes at 350 degrees F.
12. Rotate and bake for another 10 minutes, or until the crackers are deeply browned.
13. Glaze (Optional):
14. Brush with honey-water mixture and sprinkle with kosher salt immediately after removing from the oven (optional).
15. The crackers will get crisp as they cool.
16. Storage in a air-tight container for up to 2 weeks.

whole wheat flour, sunflower seeds ground, sesame seeds, water, salt, honey, canola oil, honey, water, salt

Taken from recipeland.com/recipe/v/whole-grain-5-seed-crackers-50546 (may not work)