1 pkg. active dry yeast
1 c. warm chicken broth
2 tbsp. molasses
1 3/4 - 2 c. all purpose flour
1 1/2 c. whole wheat flour
1 1/2 c. cracked wheat
1/2 c. cornmeal
1/2 c. non fat dry milk powder
2 tsp. garlic powder
2 tsp. salt
1 tbsp. milk
1 beaten egg

Dissolve yeast in 1/4 cup warm water, 110 to 115 degrees. Stir in broth and molasses. Add 1 cup only of the all purpose flour, all the whole wheat flour, cracked wheat, cornmeal, dry milk, garlic salt and mix well. On floured board, knead in remaining flour. Roll out 1/2 at a time to 3/8" thick. Cut in desired shapes. Place on ungreased baking sheet, brush tops with beaten egg and milk mixture. Repeat remaining dough. Bake at 300 degrees for 45 minutes. Turn oven off and let dry overnight. Makes 42 to 48.