Doggie Biscuits II Recipe

Ingredients
<br>- 3 1/2 cups all-purpose flour
<br>- 2 cups whole wheat flour
<br>- 1 cup rye flour
<br>- 2 cups bulgur
<br>- 1 cup cornmeal
<br>- 1/2 cup dry milk powder
<br>- 4 teaspoons salt
<br>- 1 (.25 ounce) package active dry yeast
<br>- 1/4 cup warm water
<br>- 2 1/2 cups chicken broth
<br>- 1 egg
<br>- 1 tablespoon milk
<br><p></p>Directions
<br>step 1: Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.
<br>step 2: In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.
<br>step 3: Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.
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Ingredients
- 3 1/2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup rye flour
- 2 cups bulgur
- 1 cup cornmeal
- 1/2 cup dry milk powder
- 4 teaspoons salt
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water
- 2 1/2 cups chicken broth
- 1 egg
- 1 tablespoon milk

Directions
step 1: Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.
step 2: In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.
step 3: Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.

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