1 pkg. active dry yeast
1 c. warm chicken broth
2 tbsp. molasses
2 1/2 c. whole wheat flour
1 c. cracked wheat
1/2 c. cornmeal
1/2 c. nonfat dry milk powder
2 tsp. garlic powder
1 beaten egg
1 tbsp. milk

Dissolve yeast in 1/4 cup warm water. Stir in broth and molasses. Add the flour, cracked wheat, cornmeal, dry milk, garlic and 2 teaspoons salt. Mix well. Roll out and cut into desired shapes. Place on ungreased baking sheets. Brush tops with mixture of egg and milk. Bake in a 300 degree oven for 45 minutes. Turn oven off and let dry overnight in oven. Makes 42 to 48.