From Whole Grain Breads
1 3/4 cups whole wheat flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 cup soy milk
6 tbsp honey
1 1/2 tbsp molasses or date syrup
1/2 tsp cinnamon
Extra flour for adjustments
Combine all of the ingredients together in a bowl and mix until they come together to form a ball of dough. Add extra milk or flour as needed to make a firm dough. Transfer to a lightly floured surface and knead for three minutes. The dough should be satiny, but not soft, sticky or crumbly. If you're baking right away, allow the dough to rest before rolling out. (You can also hold the dough overnight at room temperature, which is what I did. Reinhart claims this improves flavor. Jury's out on that one.)
Preheat your oven to 350 and line a baking sheet with a silicone liner or baking paper. Roll the dough out on a sheet of parchment (for easier handling) about a quarter of an inch thick. Get it as even as you can all around so that the final crackers are a consistent texture all around.
Using a bench scraper, score the dough into as many even squares as you can. I rerolled the scraps. Dock the crackers thoroughly with the tines of a fork.
Place the cracker on the prepare baking sheet and bake for around fifteen minutes, rotating them halfway through the bake, until they are an even brown all around.
Cool completely on the sheet pan or on a wire rack.