Dana's Wheat Crackers

This is my version of Wheat Thins crackers.  They are super quick and easy to make.  They seem to go stale pretty quick though, so you need to eat them within a day.

Recipe:

3/4 C AP flour (96 g)
1/2 C soft whole wheat flour (64 g)
2 tsp raw wheat germ
2 tsp wheat bran
1 tsp cornstarch
1 tsp malt
1/2 tsp salt (4 g)
1/4 C water or whey
2 Tbs honey (45 g)
2 Tbs oil (28 g)
2 Tbs melted butter
Salt wash: 1 Tbs kosher salt dissolved in 1/4 C water

Preheat oven to 350°F. Lightly grease parchment paper-lined cookie sheet. Combine all ingredients to form a ball of dough, adding more flour or water if necessary to form a tacky smooth ball. Use a small rolling pin or even your fingers for a rustic, uneven look to roll dough in pan. Once the dough is spread thin, brush with salt water wash and use a sharp knife or pizza cutter to cut the dough into squares. Sprinkle with the topping of your choice. Experiment with your favorite flavors, or try one of these variations: Chopped rosemary and sea salt, sesame seeds, poppy seeds and onion salt or Parmesan cheese. We like these plain. Bake for 10 minutes. Turn pan 180° and bake up to 10 minutes more or until the crackers are golden. They will crisp as they cool on pan.