Grind sunflower and pumpkin seeds into a fine powder using a blender or spice grinder.

Grind flaxseeds into a fine powder separately.

Combine seed powders, sesame seeds, rye flour, salt, vegetable oil, honey, and water in a mixing bowl.

Mix on slow speed with a paddle attachment for 1-2 minutes, or stir with a spoon for 1-2 minutes until a firm ball forms.

Adjust texture with flour or water if needed.

Knead dough on a lightly floured surface for about 30 seconds.

Preheat oven to 300F (149C), or 275F (135C) for convection.

Prepare baking sheets with parchment paper or silicone mats.

Divide dough into four equal pieces.

Roll out one portion of dough on a floured surface to about 1/16 inch thickness, lifting and dusting with flour as needed.

Brush the surface with egg white wash or sweet wash.

Sprinkle with desired garnishes.

Cut the dough into rectangles, diamonds, or other shapes with a pizza cutter.

Transfer crackers to the prepared pan, nearly touching.

Bake for 10 minutes, then rotate pans and bake for another 10 minutes.

Rotate again and continue baking until golden brown and crisp, about 25-30 minutes total.

Increase heat to 325F (163C) for a few more minutes for extra browning, if desired.

Cool on the pans to crisp up further.

Cool for at least 15 minutes before serving.

Store in an airtight container at room temperature for about 8 days, or freeze indefinitely.