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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