Yield: 1 Servings
Measure | Ingredient |
---|---|
440 grams | Flour |
350 grams | Whole wheat flour |
175 grams | Rye flour |
175 grams | Cornmeal |
300 grams | Cracked wheat |
½ cup | Powdered milk |
4 teaspoons | Salt |
7½ gram | Yeast |
55 millilitres | Warm water |
450 millilitres | Chicken stock |
Combine all the dry ingredients (except yeast) in a bowl.
In another bowl combine the yeast and warm water. Leave it sit for a few minutes then add the chicken stock.
Mix the liquid into the dry ingredients and knead for about 3 minutes. Roll out the dough about ½ cm thick then cut into biscuit shapes.
Bake at 150øC for 45 minutes. When done, turn off the oven and leave the biscuits overnight so they become bone hard.
Author's Notes: Variation: Replace the chicken stock by any other sort of stock.
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