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Add a photoServings: 12
Ingredients
- 4 c. flour
- 2 c. whole wheat flour
- 1 c. rye flour
- 2 c. bulgur
- 1 c. cornmeal
- 1/2 c. instant non-fat dry lowfat milk pwdr
- 4 teaspoon salt
- 1 pkg. yeast
- 1/4 c. hot water
- 3 c. chicken broth
- 1 egg slightly beaten with 1 teaspoon water
Directions
- Preheat oven to 300 degrees. Mix first 7 ingredients with a wooden spoon in a large bowl. Dissolve yeast thoroughly in hot water. Add in to dry ingredients. Add in chicken broth to flour mix. Stir till dough forms. Use hands and add in a bit more water if you need to.
- Roll out dough on floured surface till it is 1/4 inch thick. Use a dog biscuit cookie cutter or possibly trace a large dog bone as a model. Cut out bones, reroll dough as needed. Place on greased cookie sheets. Brush bones with egg wash. Bake bones for 45 min. Biscuits should remain in oven overnight to harden. Yield 30 large bones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 12 servings | |
| Calories 393 | |
| Calories from Fat 16 | 4% |
| Total Fat 1.94g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 887mg | 37% |
| Potassium 350mg | 10% |
| Total Carbs 82.07g | 22% |
| Dietary Fiber 10.0g | 33% |
| Sugars 1.12g | 1% |
| Protein 13.28g | 21% |
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