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