Yield: 10 servings
|1 pack||Dry Yeast|
|2 cups||Warm Chicken or Beef Broth|
|¼ cup||Margerine or Hamb. Grease|
|1 \N||Egg, Beaten|
|2 cups||All Purpose Flour|
|1 cup||Wheat Germ|
|4 cups||Whole Wheat Flour|
|½ cup||Warm Water|
|½ cup||Powdered Milk|
|2 cups||Cracked Wheat|
In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat.
Mix well. Add whole wheat flour, ½ cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to ½ inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes.
Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3½ pounds.