Seeded crackers

I had such a fun time doing this, it tasted really yummy, crispy and beautiful aroma of fennel seeds and sesame seeds keeps coming through every bite I do........really really good.  I can never get this kind of crackers in stores with such generous seeds and the freshness.

The following recipe is a well rated recipe, from "fine cooking":

Ingredients for the topping:

1 tablespoon sesame seeds
2 teaspoons poppy seeds
2 teaspoons fennel seeds
3/4 kosher salt

Method:
1. Mix all seeds in a bowl. Fill another bowl with water and set it aside along with a pastry brush and kosher salt.

Ingredient for the dough:

1-1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
1 teaspoon table salt
3 tablespoons extra virgin olive oil
1/2 cup water

Method:
1.  In a large bowl, whisk flours and table salt.  Add in olive oil and 1/2 cup water, stir with spatula until it comes to a soft crumbly ball of dough.
2.  On a  floured working surface, divide dough into thirds. Pat each portion into square. Cover the other two squares with a clean towel. Roll the remaining dough into a rectangle about 1/6 inch thick and 7 to 8 inches wide by 14 to 15 inches long.
3.  Using a pastry brush, brush the dough lightly with water and sprinkle seeds evenly over the surface. Sprinkle the salt ( not all, don't forget to reserve for the other 2 squares).  With a pizza cutter,  cut the dough into squares. Don't worry trimming the edges, rustic edges add character.
4. Transfer to baking sheet. Bake at pre-heated oven 200 deg ( different oven temperature varies) about 10 minutes.
5. Let it cool on wire rack.

Note:  For variaitons:
Rosemary and sea salt crackers:  Add 2 tablespoons chopped fresh rosemary to te dough. Skip the seed topping and instead sprinkle with 1/4 teaspoon fine sea salt.