Quick Whole Wheat and Rye Crackers

Preheat the oven to 350°F. 

Line 2 large baking sheets with parchment paper; set aside. 

In a large bowl, whisk together soymilk and oil; add flours, salt and baking powder and mix together with your hands until just combined.

Turn half of the dough out onto a floured surface and roll out into a 12-inch square. 

Trim edges, if desired; cut into 16 squares and transfer to one of the prepared baking sheets, spacing crackers about 1/2 inch apart. 

Repeat process with remaining dough and baking sheet. 

Prick crackers all over with a fork and sprinkle with a bit of salt.

Bake, rotating baking sheets halfway through, until golden brown, just crisp and fragrant, 15 to 18 minutes. 

Set aside to let cool completely before serving. 

Store cooled crackers in an airtight container for up to a week.