Multigrain Rosemary Crackers

Multigrain Rosemary Crackers
2 Tablespoons ground flaxseed
1/3 cup warm water
3 cups whole wheat flour
3 Tablespoons dry rosemary
1 teaspoon salt
1/4 cup olive oil
1 cup cold water

Soak the flax in the warm water for ten minutes or so until the flax absorbs most of the water and swells.
Meanwhile, stir together the flour, rosemary, and salt. Stir the oil into the flax and stir in. Slowly stream the water in, mixing well and using your hands to incorporate all the dry flour into the mixture. You may not need all of the water, or you may need slightly more.

The dough is ready when it is wet enough to hold together without crumbling and roll, but should not be quite as wet as biscuit dough. Roll the dough out as thinly as possible - like for tortillas, without being see-through. I find it easier working with only one quarter of the dough at one time. Cut crackers out into shapes, or simply use a knife to cut squares or rectangles. 

Place on baking sheets lined with parchment paper. You don't need to space them apart as they will not spread. Bake at 350◦F for 15 minutes or until golden and crisp. Cool and store in an airtight container. Serve with your favorite dip or spread. 
I cut hearts and flowers and got around 150 crackers.