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

Dissolve yeast in 1/4 cup warm water (110 to 115 degrees). Stir in broth and molasses. Add 1 cup of the all-purpose flour, the whole wheat flour, cracked wheat, cornmeal, dry milk powder, garlic and salt. Mix well.

On floured surface, knead in more flour until not sticky. Roll out, half at a time, to 3/8 inch thickness. Cut into desired shapes. Place on ungreased baking sheets. Brush tops with mixture of egg and milk. Repeat with remaining dough. Bake in 300 degree oven for 45 minutes. Turn oven off, let dry overnight in oven. Makes 42 to 48. (from Crestwood Dog Motel, Eric, PA)