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Add a photoServings: 1
Ingredients
- 1/4 c. Warm water
- 8 x Chicken Or possibly beef bouillon, cubes
- 1 pkt Dry yeast
- 1 1/2 c. Tomato juice
- 2 c. All-Purpose flour, divided
- 2 c. Wheat germ
- 1 1/2 c. Whole wheat flour
Directions
- Place the warm water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mix and let stand about 5 min, till yeast is dissolved. Add in the tomato juice, half the All-Purpose flour and the wheat germ and stir to create a smooth batter. Gradually work in the remaining All-Purpose flour and the whole wheat flour with your hands. Divide the dough into 4 balls.
- Roll each ball out on a floured board to about 1/4" thick. Cut out shapes and place on ungreased cookie sheets about an inch apart. Bake in a 330F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hrs longer. Store in airtight container.
- NOT FOR HUMAN CONSUMPTION!
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