Mix the wholemeal flour, semolina, salt, sesame, flax, and ground pumpkin seeds in a large bowl.
Whisk 210ml water with the honey and oil in a separate bowl.
Stir the liquid into the dry ingredients to form a medium-firm dough.
Knead the dough for five minutes then let it rest covered for 20 minutes.
Preheat the oven to 180°C and line baking trays with parchment.
Roll the dough on an oiled surface to a 3mm thickness.
Cut the dough into 5x15cm rectangles and place them on the trays.
Spray the crackers with water and add optional toppings if desired.
Bake for 15 to 18 minutes.
Close the oven door after a 30 second vent and leave trays in residual heat for 15 minutes.
Transfer the crackers to a wire rack to cool.