PREPARATION:

1. Preheat oven to 350°F.
2. Combine all-purpose flour, whole wheat flour, wheat germ, sugar, salt and baking powder in large bowl.
3. Combine water and butter in small bowl. Add water mixture to flour mixture; stir with wooden spoon until mixture forms soft dough that clings together and forms a ball.
4. Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Divide dough in thirds.
5. Roll out one piece dough into 12X10-inch rectangle with lightly floured rolling pin. (Keep remaining dough covered with towel.)
6. Place rolling pin on one side of dough. Gently roll dough over rolling pin once. Carefully lift rolling pin and dough, unrolling dough over ungreased cookie sheet.
7. Cut dough into 30 (2-inch) squares with pastry wheel or floured knife. Sprinkle with garlic salt. Repeat with remaining dough.
8. Bake 15 to 20 minutes or until wafers are lightly browned. Immediately remove from cookie sheets; cool on wire racks.
9. Store in airtight container up to 3 days.