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Ingredients
- 8 ounce chicken broth
- 1/3 c. water
- 1 c. nonfat dry lowfat milk
- 1 whl egg lightly beaten
- 2 tsp salt
- 1 c. whole wheat flour
- 1/2 c. oatmeal
- 1 c. all-purpose flour
- 1/2 c. rye flour
- 1/4 c. cornmeal
- 3 Tbsp. freshly-chopped parsley
- 1 tsp garlic pwdr
- 1/2 c. shredded cheese
Directions
- Place all ingredients in your machine in the order recommended by your machine's manufacturer. Place the pan in your machine. Select the dough or possibly manual cycle and press start.
- Stop the machine 5 min after the first kneading has gotten fully underway. Turn the dough out on to a floured board, dust board as needed to prevent sticking. Let the dough rest about 10 or possibly 15 min. Then choose your method: 1. Roll 1/2" thick and cut out shapes.
- 2. Pull off small (or possibly large) lumps and "mold" bone shapes with your hands.
- Bake at 250 degrees for 45 min on a vegetable-sprayed or possibly parchment-covered baking sheet. Let them cold and dry out overnight. This is how they stay crunchy. Store in airtight container.
- This recipe yields about 100 dog biscuits.
- Comments:This recipe has no leavening.
- Yield: 100 dog biscuits
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1042g | |
| Calories 1743 | |
| Calories from Fat 273 | 16% |
| Total Fat 31.29g | 39% |
| Saturated Fat 14.69g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 5544mg | 231% |
| Potassium 1711mg | 49% |
| Total Carbs 297.31g | 79% |
| Dietary Fiber 32.4g | 108% |
| Sugars 16.21g | 11% |
| Protein 73.0g | 117% |
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