This post is a work in progress and is promising. Depicted here is a pictorial path to the crackers and my thoughts on future plans. I post this early in hopes of others jumping in with experiments of their own.
In my experience, any cracker's flavor evolves for hours after they finish baking. Their flavor is indescribable and, to my surprise, good! Not great, but that's where the development comes in.
1. fats? Not a big fan of butter in most breads, I like vegetable oil in breads because of the texture it creates and the neutral flavor. Other fats might be good... lard? suet?
2. preferment? Why not preferment the grain flour to develop some sugar and flavor and then, just before baking, give it a shot of b powder to get the biscuit/cracker-like crisp.
3. grain? I only had spelt on hand. The original thought was for wheat berries. There are lots of options here for fun mixtures, etc.
Let me know of any ideas you all have and share in the comments.