Yield: 30 Cookies
|1 cup||Beef, chicken or vegetable stock|
|1 cup||Bread OR all-purpose flour|
|1 cup||Whole wheat or rye flour OR other dark flour|
|1 cup||Bulgar wheat|
|¼ cup||Non-fat dry milk powder|
Use dough cycle. Roll dough to ¼" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal.
Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden.
Store in airtight container. [Using a 3½" bone shaped cutter, I get about 30-35 cookies from this recipe. Sam the Wonder Dog adores them.]