Crisp, studded with nuggets of dried fruit, and subtly spiced with coriander, these whole-grain crackers pair perfectly with cheese.
To make the dough: Mix together the flours, baking powder, salt, coriander, and sugar in the bowl of a stand mixer fitted with a paddle. With the mixer running at slow speed, add the butter. Let the mixer run until the mixture looks like coarse sand.
Add the egg and water, and continue mixing until the dough begins to come together. Add the chopped fruit and mix just until combined.
Turn the dough out on a floured surface and pat it into a 9" x 13" rectangle about 1/2" thick. Wrap and chill the dough for 30 minutes, or up to 12 hours.
To make the the topping: Combine the salt and sugar in a small bowl, and set aside.
Preheat the oven to 325°F. Line two baking sheets with parchment.
Remove the dough from the refrigerator and cut it in half. Working with one half at a time, roll the dough 1/8" to 1/4" thick. Trim the edges (save the scraps to re-roll), and cut the dough into 1 1/2" squares or diamonds.
Transfer the crackers to the prepared baking sheets, and prick each one once with a fork. Sprinkle with the topping mixture, and bake for 16 to 18 minutes, until light brown.
Remove from the oven and cool on the pan. Store in an airtight container at room temperature for up to 2 weeks.
