Versatile Crackers

1¾ cups whole wheat flour

1½ cups all-purpose flour

1 teaspoon salt

½ cup vegetable oil

¾ cup, plus 3 tablespoons water

1 egg white, slightly beaten

Additional salt, seasonings and/or sesame, poppy seeds for topping

Heat oven to 350 degrees. Very lightly grease 2 baking sheets.

In small bowl or 2-cup measure, stir together oil and water. Set aside.

In large bowl, stir flours and salt together using fork. Create small well in center and pour in liquid ingredients. Using fingers mix together until blended. Gently press into dough ball. Let dough rest 3 minutes in bowl.

Turn dough onto lightly floured surface. Cut in 2 equal pieces. Roll each half into a thin square shape, about -inch thick. Transfer to baking sheet. Using pizza cutter or sharp knife, gently score desired cracker shapes on dough surface. Do not cut through.

Prick dough at 2 inch intervals with fork. Brush top with egg white and sprinkle with your favorite salt, seasonings or seeds. Repeat with remaining dough. Bake 12 to 15 minutes, until crisp and very light brown. Cool 10 minutes on pan. Gently break along scored lines into individual crackers. Store tightly covered.

Makes 60.

Baker's hint: For low sodium crackers, omit salt and substitute your favorite salt-free seasoning mix.

Nutrition values per unseasoned cracker: 34 calories, 1 g fat (trace amount saturated), 1 g protein, 5 g carbohydrates, 1 g fiber, 0 cholesterol, 36 mg sodium.