Heat oven to 375°F. Combine whole wheat flour, flour, sugar, baking powder, baking soda and salt in large bowl. Mix in butter with fork just until mixture resembles coarse crumbs. Add buttermilk; stir just until flour is moistened. Stir in flax seed.
Place dough on lightly floured surface; knead 3 to 5 times until smooth. Divide dough in half. Roll out each half with floured rolling pin or pat each half with floured fingers into 13x11-inch rectangle on greased baking sheets. Prick all over with fork.
Bake for 12 to 15 minutes or until golden brown. Cool completely. Break into pieces.
*Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup. Let stand 10 minutes.
- Varying shades of brown are typical of cracker bread. Try to roll or press dough out very evenly for even browning.
- Flax seeds, when used as whole seeds, add texture to foods. Ground seeds give the most nutritional benefit and are a primary source of omega-3 and omega-6 fatty acids. Flax seed is available in the health food section of the supermarket.
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