by Donnafay

3 to 3-1/2 cups All-Purpose Flour
3 cups    Whole Wheat Flour
1 cup     Light Rye Flour
1 cup     Cornmeal
2 cups    Cracked Wheat-Bulgur
1/2 cup   Instant Skim Milk Powder
1 Tbsp    Dry Active Yeast
4 tsp     Salt (or herbs)
2 cups    Chicken stock or other liquid

Combine dry ingredients except yeast.  In a separate bowl, dissolve yeast in 1/4 cup warm water. Add stock or bouillon or drippings or vegetable water. Add liquid mix to dry mix and knead 3 minutes. If stiff - add water or egg.  Preheat oven to 300-F. Roll dough to 1/2" thick.  Cut immediately into shapes. Use bone-shaped cookie cutters, if available.

Optional:  Brush with mixture of one egg and  one tsp milk.

Bake 45 minutes.  Turn off oven and leave in overnight to harden.