1. Place racks in upper-middle and lower-middle of oven and heat to 425 degrees. In a small bowl, stir together pepitas, fennel seeds, sesame seeds, and poppy seeds and set aside.
2. In a medium bowl, whisk together flours and salt. Add water and oil to bowl and stir with a spatula until a soft, sticky dough forms, adding more water, 1 tablespoon at a time, if necessary.
3. Divide dough into quarters and pat each piece into a rough square. Working one piece at a time, place dough on a sheet of parchment paper and roll into an 1/8"-thick rectangle, sprinkling surface with flour as needed. Lightly brush with egg white and sprinkle evenly with a quarter of the seed mixture. Repeat with remaining dough, egg white, and toppings.
4. Working in batches of two, carefully transfer parchment paper with dough onto a baking sheet. Pierce dough all over with a fork and bake until well-browned, 10 to 12 minutes; repeat with remaining dough. Let crackers cool completely before breaking into pieces.
Source: Hannaford fresh Magazine, November - December 2016