Doggie Biscuits II

Ingredients

• 3.5 cups all-purpose flour
• 2 cups whole wheat flour
• 1 cup rye flour
• 2 cups bulgur
• 1 cup cornmeal
• 0.5 cups dry milk powder
• 4 teaspoons salt
• 1 package active dry yeast , .25 ounce
• 0.25 cups warm water
• 2.5 cups chicken broth
• 1 egg
• 1 tablespoon milk

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.

2. 2

   In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.

3. 3

   Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.