3 1/2 c. flour
2 c. whole wheat flour
1 c. rye flour
1 c. cornmeal
2 c. bulgur or cracked wheat
1/2 c. nonfat dry milk
4 tsp. season salt
1 pkg. yeast
2 c. chicken stock or other liquid
1 egg and 1 tbsp. milk to brush on top

Combine all except the yeast in a big bowl. In a separate bowl, dissolve the yeast in 1/4 cup warm water. Add the chicken stock. (Bouillon, pan drippings, or water from cooking vegetables can be used.)

Add the liquid to the dry ingredients and knead for about 3 minutes. It will be very stiff. If it is too stiff to handle add more liquid or an egg.

Preheat the oven. Roll the dough out on a floured board to 1/4 inch thickness. Cut quickly into shapes with cookie cutters and place on ungreased cookie sheets.

Brush with milk and an egg and bake for about 45 minutes. Turn off the heat and leave in the oven overnight to harden.