RAGG'S DOG BISCUITS|
3 1/2 c. flour
2 c. whole wheat flour
1 c. rye flour
1 c. corn meal
2 c. cracked wheat
1/2 c. dry powdered milk
3 tsp. salt
1 pkg. dry yeast
1/4 c. warm water
2 c. chicken broth or other
1 Tbsp. milk
Combine flour, cornmeal, wheat, milk powder and salt in
large bowl; mix well. Dissolve yeast in warm water, add
chicken broth. Stir into dry ingredients. Continue mixing
with hands. Turn stiff mixture out on a lightly floured board.
Knead 3 minutes, adding more liquid as needed until mixture
becomes smooth. Dough should be quite stiff. Roll out on
floured board 1/4-inch thick; cut into shape with cookie
cutters. Place on ungreased cookie sheets, brush with combined
egg and milk. Bake for 45 minutes at 300 degrees. Turn off heat,
leave in oven overnight to get bone hard. Store in airtight
container. Makes 8 dozen, depending on size.
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