2 c. whole wheat flour
1/2 c. rye or buckwheat flour
1/2 c. brewer's yeast
1 c. bulgur
1/2 c. cornmeal
1/4 c. dry milk
1 tsp. dry yeast
1/4 c. warm water
1 c. chicken broth
1 egg, beaten with 1 tbsp. milk (glaze)

1. Combine flours, brewer's yeast, bulgur, cornmeal, parsley flakes and dry milk in a large bowl.

2. In a small bowl, combine yeast and warm water. Stir until yeast dissolves. Add chicken broth. Stir liquid into dry ingredients.

3. Add a little water if dough is too stiff.

4. On a well floured surface, roll out dough to 1/4 inch thickness. Cut into rectangles or use a bone-shaped cookie cutter. Place on oiled sheets and brush lightly with egg glaze.

5. Bake at 300 degrees for 45 minutes. Turn off oven and let dry out overnight.