Combine all ingredients, except parsely, basil, garlic powder, American Pistachios and parmesan cheese in a mixing bowl. With dough hook mix on first gear for three minutes (pick-up stage). Stop the mixer and put gearshift into neutral. Scrape down the side of the bowl and check the dough consistency. Be prepared to add additional water to yield dough of proper consistency. Restart in third gear for seven more minutes. Add all remaining ingredients and mix until well incorporated. Lightly dust the surface of a workbench and place the dough onto the surface. After mixing the dough temperature will ideally be 24°C (76°F). Cover to prevent the dough from drying out. Bench rest for 10 minutes. Punch the dough down and fold the dough over to release the gases and supply the yeast with new food. Bench rest additional 10 minutes.

Divide into 482 g (17 oz) pieces, round and cover. After 10 minutes bench rest, shape the dough pieces into ovals and place them on a parchment paper lined sheet pan.

Proof for approximately 20-30 minutes, or until doubled in size, dock and score five times. Bake at 220°C (428°F) with little steam (damper closed) for 25-30 minutes. Open the damper the last 10 minutes of the baking. Baking time and temperatures will vary depending on your equipment. Any changes in the temperature must be accompanied by proper adjustments in the baking time; thus an increase in temperature requires a decrease in baking time.

Notes
Malt Extract: A concentrated aqueous infusion obtained from crushed malt by a process of mashing at progressively higher temperatures until all of the malt's starch has been converted into maltose and dextrin’s and its protein rendered soluble by its enzymes. On separation from the insoluble malt husks, the extract is concentrated in vacuum pans into thick syrup with average solids content in the range of 78-82%. Its diastatic activity, derived principally from ?-amylase, is determined by the temperature employed during its final treatment. Its color may range from light amber to a deep brown and is controlled by the kilning or roasting temperature applied to the malt before it enters the mashing-in stage.

Docking: The process of slitting or perforating the top surface of dough’s of rye bread and some specialty breads prior to baking to prevent ruptures in the crust or to impart a characteristic appearance to the baked product. In the production of crackers, the term refers to the stamping or perforating operation that is applied to the thin dough sheet as it enters the oven.