Doggie Biscuits Ii

Name: Doggie Biscuits Ii
Ingredients: 3 1/2 cups all-purpose flour; 2 cups whole wheat flour; 1 cup rye flour; 2 cups bulgur; 1 cup cornmeal; 1/2 cup dry milk powder; 4 teaspoons salt; 1 (.25 ounce) package active dry yeast; 1/4 cup warm water; 2 1/2 cups chicken broth; 1 egg; 1 tablespoon milk

12 ingredients

3 steps

Ingredients

3 1/2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour
2 cups bulgur
1 cup cornmeal
1/2 cup dry milk powder
4 teaspoons salt
1 (.25 ounce) package active dry yeast
1/4 cup warm water
2 1/2 cups chicken broth
1 egg
1 tablespoon milk

Directions

1

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

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.