1 c. whole wheat flour
1 c. oatmeal
1/2 c. wheat germ
1 tsp. brown sugar
1/2 c. toasted sesame seed
2 c. white flour
3/4 c. water, beaten, slowly, into 2/3 c. oil
1 tsp. baking soda
1 1/2 tsp. salt

Mix dry ingredients thoroughly. Add oil and water mixture, knead until smooth. Divide into 2 parts, knead again. Roll to 1/8 inch or less on cookie sheet. Cut in desired shapes. Prick all over with fork. Bake at 300 for 30 minutes or until crackers are slightly browned and crisp.

Note: Can be rolled on a board and transferred to cookie sheet. Baking temperature and time may vary with individual ovens and pans. (If dough is too stiff, add more water. I did add more water the second time I made them.)