1 pk Dry Yeast 1/2 c Warm Water
2 c Warm Chicken or Beef Broth 1/2 c Powdered Milk
1/4 c Margerine or Hamb. Grease 1/4 c Honey
1 Egg, Beaten 1/4 ts Salt
2 c All Purpose Flour 1 c Cornmeal
1 c Wheat Germ 2 c Cracked Wheat
4 c Whole Wheat Flour
In small bowl, dissolve yeast in warm water. In large bowl combine broth,
powdered milk, margerine, honey, egg and salt. Add yeast/water and mix
well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add
whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand and continue kneading for 4 or
5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch
thickness and cut into bone shapes. Place on a greased cookie sheet, cover
lightly and let set for 20 minutes. Bake in a 350 degree oven for 45
minutes. Turn off heat and leave in oven several hours or over night. Makes
approximately 3 1/2 pounds.
Yields
10 servings