Here are the original recipes I worked from.
They are both gluten-free dairy-free. I've changed the recipes over the years but mine are scaled to fit the smaller French steel baking pans so the measurements will not work in a US half sheet pan. I pulse most of the oats in my spice grinder and some of the seeds. Sometimes add almond or corn flour.
The bread I like to add sprouted wheat berries, half cup, soaked 24 hours. Or cooked. We don't have gluten or dairy issues but I only gift the crackers. Lots of issues among family and friends and co-workers so hate to leave someone out during the holidays.
My dads favorite bread so I make quite a bit when I visit... for their freezer.
