3 1/2 c. flour
2 c. whole wheat flour
1 c. rye flour
2 c. bulgur (cracked wheat)
1 c. cornmeal
1/2 c. instant nonfat dry milk powder
4 tsp. salt
1 env. active dry yeast
1/4 c. warm water
3 c. chicken broth
1 egg, slightly beaten with 1 tsp. milk

Turn oven onto 300 degrees. Mix the first 7 ingredients with a wooden spoon in a large bowl. Dissolve yeast thoroughly in warm water (110 to 115 degrees) in glass measuring cup. Add to dry ingredients. Add chicken broth to flour mixture. Stir until dough forms. Roll out dough until it is 1/4 inch thick. Using a large biscuit for model; cut out bone shapes from dough.

Place on prepared cookie sheets. Brush dough with egg glaze. Bake for 45 minutes. Turn oven off. Biscuits should remain in oven overnight to harden. Makes 30 large bones.