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Ingredients
- 440 gm Flour
- 350 gm Whole wheat flour
- 175 gm Rye flour
- 175 gm Cornmeal
- 300 gm Cracked wheat
- 1/2 c. Powdered lowfat milk
- 4 tsp Salt
- 7 1/2 gm Yeast
- 55 ml Hot water
- 450 ml Chicken stock
Directions
- Combine all the dry ingredients (except yeast) in a bowl.
- In another bowl combine the yeast and hot water. Leave it sit for a few min then add in the chicken stock.
- Mix the liquid into the dry ingredients and knead for about 3 min. Roll out the dough about 1/2 cm thick then cut into biscuit shapes.
- Bake at 150 C for 45 min. 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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