1/2 c. each millet, rye and barley

Soak. Mix in blender:

2 eggs
1/2 c. soy protein
1 garlic clove (minced)
1 tbsp. brewers yeast
1 tsp. bonemeal
1/2 c. natural yogurt
3 c. oat flour
1/3 c. soy butter

Preheat oven to 350 degrees. Soak whole grains in 2 1/2 cups of hot/boiled water for an hour and drain. Add blended ingredients to soaked whole grains. Add the three cups oat flour and turn out onto a floured board. Work in the soy butter. Add enough flour to make the dough smooth and not sticky. Roll out to 1/4 to 3/8 inch thick. Cut into 1 x 3 inch rectangles and place on cookie sheet. Use a skewer, toothpick or two pronged fork and poke holes down center to aid in baking. Bake for one hour or until desired hardness is reached. Turn biscuits after 30 minutes.