3 1/2 c. flour
2 c. whole wheat flour
1 c. rye flour
1 c. cornmeal
2 c. cracked wheat
1 egg mixed with 1 tbsp. milk
1/2 c. dry milk
4 tsp. salt
1 pkg. dry yeast
1/4 c. warm water
2 c. chicken or beef broth

Dissolve yeast in warm water. Preheat oven to 300 degrees. Mix all ingredients together, reserving the egg mixed with milk. Divide the dough into quarters and roll out to 1/4 inch thick. Cut with cookie cutters. Brush cookies with egg/milk mixture. Bake for 45 minutes. Turn off oven and leave cookies in oven to harden 4-5 hours or overnight. Makes 100 (2 inch) dog cookies.