3 1/2 cups unbleached flour
4 teaspoons salt
2 cups whole wheat flour
1 cup rye flour
2 cups bulgur
1 cup cornmeal
1/2 cup instant nonfat dry milk
1 envelope active dry yeast dissolved in 1/4 cup warm water
3 cups chicken broth
1 egg, slightly beaten with 1 teaspoon milk
Preheat oven to 300 degrees F.
Mix dry ingredients in lg bowl. Dissolve the yeast thoroughly in warm water at 110°F to 115°F in a glass measuring cup. Add this to the dry ingredients. Add chicken broth to the flour mixture. Stir until dough forms.
Roll out dough until it is 1/4-inch thick & cut with dog bone shaped cookie cutters. Place on greased cookie sheet, Brush dough with the egg glaze & Bake 40-45 minutes. Turn off oven, open door slightly & allow biscuits to set overnight to harden
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