1 pkg. active dry yeast
1 c. warm chicken broth
2 tbsp. molasses
1 3/4 to 2 c. all purpose flour
1 1/2 c. whole wheat flour
1 c. cracked wheat
1/2 c. cornmeal
2 tsp. salt
2 tsp. garlic powder
1/2 c. non-fat dry milk powder
1 beaten egg
1 tbsp. milk

Dissolve yeast in 1/4 cup warm water (110-115 degrees). Stir in broth and molasses. Add 1 cup all purpose flour and the wheat flour, cracked wheat, cornmeal, salt, garlic, and milk powder. Mix well. On a floured surface, knead in remaining flour. Roll out, a half at a time, to approximately 3/8 inch thick. Cut with a dog bone cookie cutter or just cut into rectangles. Place on an ungreased cookie sheet. Mix egg and milk and brush on tops of dog biscuits. Bake at 300 degrees for 45 minutes. Let dry overnight in oven or on counter top.