Print
Email
Add a photoServings: 12
Ingredients
- 2 1/4 tsp Dry yeast (or possibly 1 packed Tbsp. compressed fresh Yeast
- 1/4 c. (liquid measure) hot water Healthy pinch of sugar
- 3 1/2 c. All-purpose flour
- 2 c. Whole wheat flour
- 2 c. Cracked wheat or possibly
- 2 Tbsp. lowfat milk
- 1 c. cornmeal
- 1 c. Rye flour
- 1/2 c. Nonfat dry lowfat milk (lightly Spooned into the cu p)
- 4 tsp Kelp pwdr
- 4 c. beef or possibly chicken broth (liquid measure)
- 1 lrg egg
Directions
- Equipment: Cookie sheets lined with parchment or possibly aluminum foil; rolling pin; 3-31/2" bone cutter or possibly 2 1/2" round cookie cutter.
- Place 2 oven racks in the upper and lower thirds of the oven.
- Preheat oven to 300F.
- Sprinkle the dry yeast or possibly crumple the compressed yeast over the water
- (110F if dry yeast, 100F if compressed yeast). Add in a healthy pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 min.
- The mix should be full of bubbles. If not, the yeast is too old to be useful.
- In a large bowl, place all the dry ingredients and stir to blend them. Add in the yeast mix and 3 c. of the broth. Using your hands, in the bowl, mix to create the dough, adding more broth if needed to make the dough smooth and supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the second batch of dough covered with a moist towel while shaping and cutting the first.)
- Roll out the dough into an 18 x 13 x 1/4" rectangle. Cut it into desired shapes, using a 3 - 3 1/2-inch bone cutter or possibly a 2 1/2-inch round cookie cutter. Reroll the scraps. Repeat the procedure with the remaining dough.
- For an attractive shine, lightly beat together the egg and lowfat milk.
- Brush the glaze on the cookies.
- Bake for 45 to 60 min or possibly till brown and hard. For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.
- Use a small, angled metal spatula or possibly pancake turner to transfer the cookies to wire racks to cold completely.
- Store in an airtight container at room temperature. The dough must be used immediately. The baked cookies will keep for many months.
- Allow cookie sheets to cold completely between batches.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 455 | |
| Calories from Fat 121 | 27% |
| Total Fat 13.5g | 17% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 56mg | 2% |
| Potassium 422mg | 12% |
| Total Carbs 60.41g | 16% |
| Dietary Fiber 5.4g | 18% |
| Sugars 1.18g | 1% |
| Protein 22.47g | 36% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
