3 1/2 c. unbleached all purpose flour
2 c. whole wheat flour
1 c. rye flour
2 c. bulgar (cracked wheat)
1 c. cornmeal
1/2 c. instant nonfat dry milk powder
4 tsp. salt
1 env. active dry yeast
1/4 c. warm water
3 c. chicken broth
1 egg, slightly beaten with 1 tsp. milk

Preheat oven for 300 degrees. Mix first 7 ingredients. Dissolve yeast thoroughly in warm water (110 to 115 degrees). Add to dry ingredients. Add chicken broth to flour mixture, stir until dough forms. Roll out dough until it is 1/4 inch thick. Cut into dog biscuit shape. Place on prepared cookie sheet. Brush with egg glaze. Bake for 45 minutes. Let biscuits remain in oven overnight to harden.