2 1/2 cups whole wheat flour
1/2 cup dry milk
1 tablespoon wheat germ
1 teaspoon beef or chicken bouillon or soup base
pinch garlic powder (optional)
1 teaspoon brown sugar
6 tablespoons beef fat
1 egg, beaten
1/2 cup ice water

Mix together flour, dry milk,wheat germ, bouillon, garlic powder, and brown sugar until well combined. Cut in beef fat until mixture resembles crumbs.

Stir in egg. Add enough water so that batter will form a ball.

Roll dough out on an oiled baking sheet to 1/2 inch thickness. Cut into doggy bone or pork chop shapes. Reform scraps and cut again until all dough is used.

Bake in a preheated 350°F oven for 25-30 minutes. Cool on wire racks. Store in an air-tight tin.

Note: For added calcium, process whole egg with shell in blender or food processor until smooth; add to dough.

Submitted by: CM