Mix the flours, seeds, salt and baking powder in a large bowl.

Add the oil and stir until combined.

Add the water until the dough starts to stick together.

Kneed the dough 5 or 6 times and allow to rest, covered, for 15 minutes.

Preheat the oven to 450°F/.

Divide the dough in quarters and roll each piece out one at a time using a rolling pin or pasta rollers. If using pasta rollers make sure the dough is well floured so it doesn't get stuck or stick to the machine.

Cut the dough into desired shapes and place on a sheet pan lined with parchment.

If the crackers are thick, bake for 7minutes, flip them over and bake for 7 minutes more (checking on them every couple minutes to make sure they don't burn). Return to the oven for a further 5 minutes until crispy. (If not crispy enough when cooled, crackers can be returned to the oven).

Store in an airtight container and eat within 2 weeks

Recipe Adapted from Alton Brown, Good Eats