1 pkg. yeast
1/4 c. warm water
2 c. warm beef broth
2 c. whole wheat flour
2 c. white flour
2 c. bulghur
2 tsp. salt
1/2 c. nonfat dry milk
1/3 c. cornmeal
Egg wash: Beat 1 egg & 1 tbsp. water

In large bowl, sprinkle yeast over water. Stir to dissolve and let stand until foamy. Stir in broth. Combine next 5 ingredients. Beat into yeast mixture to make a stiff dough. Turn on floured board and knead 4 minutes. Divide into 3 parts. Cover 2 with tea towel. Roll the rest to 1/4 inch or less and cut with bone shaped cutter.

Place on ungreased baking sheets that have been sprinkled with cornmeal. Brush with wash. Repeat on other parts. Let rise for 45 minutes and bake at 325 degrees for 45 minutes. Cool to harden and store in airtight container.