2 c. whole wheat flour
1/2 c. rye or buckwheat flour
1/2 c. brewers yeast
1 c. bulgar
1/2 c. cornmeal
1/4 c. parsley flakes
1/4 c. dry milk
1 tsp. dry yeast
1/4 c. warm water
1 c. chicken broth
1 egg, beaten with 1 tbsp. milk
Glaze

Combine flours, brewer yeast, bulgar, cornmeal, parsley and dry milk in large bowl. In small bowl mix dry yeast and warm water. Stir to dissolve yeast. Add broth. Stir liquid into dry ingredients. Mix well with hands. Dough will be very stiff, if necessary add a bit more water or stock.

On a well floured surface, roll out dough to 1/4" thickness. Cut with knife or cookie cutter in desired shapes. Transfer to cookie sheets and brush lightly with glaze. Bake at 300 degrees for 45 minutes. Turn off oven and let dry out in oven overnight. Makes 6 to 7 dozen cookies. Tasty and nutritious. Good for dog's teeth and gums. Store in air tight container. Keeps well.