4 c. flour
2 c. whole wheat flour
1 c. rye flour
2 c. bulgur
1 c. cornmeal
1/2 c. instant non-fat dry milk powder
4 tsp. salt
1 pkg. yeast
1/4 c. warm water
3 c. chicken broth
1 egg slightly beaten with 1 tsp. water

Preheat oven to 300 degrees. Mix first 7 ingredients with a wooden spoon in a large bowl. Dissolve yeast thoroughly in warm water. Add to dry ingredients. Add chicken broth to flour mixture. Stir until dough forms. Use hands and add a bit more water if you need to.

Roll out dough on floured surface until it is 1/4 inch thick. Use a dog biscuit cookie cutter or trace a large dog bone as a model. Cut out bones, reroll dough as needed. Place on greased cookie sheets. Brush bones with egg wash. Bake bones for 45 minutes. Biscuits should remain in oven overnight to harden. Yield 30 large bones.