Beagle-tested and preferred over commercial treats.
- 3 1/2 cups all-purpose flour
- 2 cups whole-what flour
- 1 cup rye flour
- 1 cup cornmeal
- 2 cups cracked wheat (bulgar)
- 1/2 cup nonfat dry milk
- 1 tablespoon salt
- 1 package yeast dissolved in 1/4 cup warm water
- 1 pint chicken stock, warmed
- 1 egg beaten, mixed with 1 tablespoon milk
Combine dry ingredients, add dissolved yeast, chicken stock, and egg. Mix well. Knead for 3 minutes into stiff dough. Roll dough into 1/4 inch sheets.
Cut with cookie cutter. Place on greased baking sheet. Bake at 300° for 45 minutes. Turn off heat and leave in oven overnight.
Makes about 50 (4-inch) bones.
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