- Spread the sesame seeds on a plate. Set aside.
- In the bowl of a food processor, combine the flour, wheat germ, spices and salt. Add the butter and pulse a few seconds at a time until the mixture resembles coarse meal. Add the water and molasses and pulse until the dough just begins to hold together.
- Place the dough on a sheet of plastic wrap, and shape into a log, about 2 inches (5 cm) in diameter. Unwrap the dough and roll the log in the sesame seeds to coat.
- Wrap the log in a clean sheet of plastic wrap. Seal by twisting and knotting both ends of the plastic wrap. Refrigerate for 3 hours or until the dough is very firm to the touch.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Unwrap and place the log on a work surface. Cut into 1/8-inch (3 mm) thick slices and place on the baking sheets. Sprinkle with sea salt.
- Bake, one sheet at a time, for about 10 minutes or until lightly browned. Let cool on the baking sheet. The crackers will keep for 3 to 4 days in an airtight container in a cool, dry place.
You can freeze the raw dough log. Let it thaw for about 30 minutes before slicing and baking.
The sesame seeds can be replaced by poppy seeds.