The present invention discloses a method for making a multi-grain, whole grainbaked snack food product with a soft, crunchy texture similar to a cracker. Ingredientformula ranges have been determined that maximize the amount and number of nutritiouswhole grains present in the snack food, while still keeping the texture soft andcrunchy, and the color and flavor acceptable. The ingredients are combined withwater to make a dough, which is then sheeted and cut into pieces. The pieces arebaked to produce a multi-grain, whole grain baked snack food.
