Doggie Biscuits(Your Dogs Love Cookies, Too!)

• 2 1/2 c. flour
• 2 c. whole wheat flour
• 1 c. rye flour
• 2 c. bulgur wheat
• 1 c. cornmeal
• 1/2 c. instant nonfat dry milk
• 4 tsp. salt
• 1 envelope active dry yeast
• 1/4 c. very warm water (110~ to 115~)
• 2 to 3 c. chicken broth
• 1 large egg, beaten with 1 Tbsp. milk

1. Preheat oven to 300u0b0.
2. In large bowl, mix flours, bulgur, cornmeal, dry milk and salt.
3. Sprinkle yeast over warm water; stir to dissolve.
4. Add yeast mixture and 2 cups broth to dry ingredients; mix well with hands.
5. Dough will be very stiff, so add more broth if necessary.
6. On floured surface, roll out dough to 1/4-inch thickness; cut into desired shapes.
7. Place on ungreased baking sheets; brush lightly with egg-milk mixture.
8. Bake for 45 minutes; turn oven off and let biscuits remain in closed oven overnight to harden.
9. Makes 11 dozen 3-inch biscuits.

flour, whole wheat flour, rye flour, bulgur wheat, cornmeal, milk, salt, active dry yeast, very warm water, chicken broth, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357444 (may not work)