3 1/2 c. flour
2 c. whole wheat flour
1 c. rye flour
2 c. unprocessed wheat (bulgar)
1 c. cornmeal
1/2 c. instant non-fat dry milk
3 tbsp. salt
1 env. active dry yeast
1 tsp. dry beef bouillon
1/4 c. hot water
2 eggs, beaten with 2 tbsp. milk
Few drops of red food coloring
3 1/2 c. chicken broth

In a large bowl combine first 7 ingredients. In a separate bowl mix yeast, bouillon, and hot water until yeast and bouillon dissolve. Add egg mixture and food coloring. Mix well. Add 2 cups broth and yeast mixture to flour mixture. Mix with hands until dough is quite stiff. If dough is too firm, add more broth.

On a well floured surface, roll out dough to 1/3 inch thickness. Cut into shapes of bones, fire hydrants, slippers or doughnut holes. Place on greased cookie sheets. Bake until brown at edges. Turn oven off and leave cookies in oven overnight. Bake at 300 degrees for 40 minutes. Dog cookies may be placed quite close together as they don't spread.