Glazed Dog Biscuits--Chicken Flavored

. Yield: Several dozen.

. 3 1/2 c Flour

. 2 c Whole wheat flour

. 1 c Rye flour

. 1 c Cornmeal

. 2 c Cracked wheat

. 4 ts Salt

. 1/2 c Dry milk

. 1 pk Dry yeast (1 T)

. 1 pt Chicken stock

.

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. 1 ea Egg

. 1 tb Milk

Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 c warm water. Combine in big bowl, the flours, cornmeal, milk powder and salt. In a separate bowl, dissolve yeast in about 1/4 cup lukewarm water; let it sit for a few minutes, until it bubbles. Add the chicken stock to the yeast mixture. Mix well. Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff Flour a board with cornmeal and roll dough to a thickness of about 1/4 inch. Cut out biscuits with cookie cutters in appropriate shapes, and place on un-greased cookie sheets. Mix the egg and milk and use to brush tops of biscuits for shine, then bake the biscuits for about 45 minutes. Turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard. Note: This dough is extremely stiff to work with, but the end product is excellent.

 

 

 

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