3 1/2 c. all-purpose flour
2 c. whole wheat flour
1 c. rye flour
2 c. bran cereal
1 c. cornmeal
1/2 c. instant non-fat dry milk
4 tsp. salt
1 env. dry yeast
1/4 c. warm water
3-4 c. chicken, beef or vegetable broth (use leftovers from stews, soups, or boiled dinners)
1 egg, beaten with water or milk

Combine flours, cereal, cornmeal, dry milk and salt. Sprinkle yeast over warm water and stir to dissolve. Add to dry ingredients with 2 or 3 cups of broth and mix well with hands until stiff dough forms. If dough is too dry add more broth. Turn dough onto floured surface and roll out to 1/4 inch thickness. Cut with bone shaped cookie cutters and place on ungreased foil-covered cookie sheets. Brush with egg mixture for glazed effect. Bake at 300 degrees for 45 minutes. Remove biscuits to cake racks and let stand overnight to harden.