2 eggs
2 tbsp. soy flour
2 tbsp. wheat germ
2 tbsp. instant nonfat dry milk
1/2 tsp. salt
4 tbsp. water
2 c. whole wheat flour

Preheat oven to 350 degrees. Use ungreased cookie sheets. Break the eggs into a large bowl and stir until well blended. Add the soy flour, wheat germ, dry milk, salt and water and stir until smooth. Add the flour and mix into the egg mixture; you can do this with a spoon, but your hands work better. The dough will be stiff and dry and don't worry about the bits of flour and crumbs left in the bowl.

Remove the ball of dough to a working space, pat it into a rectangle 3 inches wide and 1/2 inch thick, then cut it into bones 3/4 inch wide. Place 1 inch apart on a cookie sheet. Bake for 25 minutes on one side and turn over and bake for 25 minutes on the other side. Remove and cool on racks. Yield: 16 bones.