Preheat oven to 350 degrees F. Place the flours, brown sugar, baking powder and salt in medium bowl and whisk to combine. Mix in the dried fruit, almonds and pumpkin seeds. Add the buttermilk and honey and mix until just combined.
Grease an 8" x 4" loaf pan with vegetable oil spray. Cut an 8" x 4" piece of parchment and set in the bottom of the pan. Spoon the batter into the pan. Bake for 35 minutes, or until the loaf in the pan springs back when touched in the very centre.
Cool 10 minutes, and then unmould the loaf onto a wire rack. Remove the parchment paper, if still attached, and then let the loaf sit, uncovered, at least four hours, or overnight. (This sitting period will let the loaf dry a bit and make it easier to slice.)
Preheat the oven to 300 degrees F. Line 2 large baking sheets with parchment paper. With a sharp serrated knife, slice the loaf, widthwise, as thinly as you can. Divide the slices among the baking sheets, setting them on in a single layer. Bake one of the sheets 20 minutes, then flip each cracker over and bake 15 to 20 minutes more, or until crackers are crisp and rich golden. Repeat these steps with the second baking sheet of crackers.
Cool crackers to room temperature and then store in a tight-sealing container until needed.
Note: Shelled pumpkin seeds are available in our Bulk Foods department.