Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Meat or vegetable stock
1 cup All-Purpose flour
1 cup Whole-wheat or rye flour
1 cup Cracked wheat
1/4 cup Non-fat dry milk powder
1 1/2 tsp. Yeast

Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or
knife. Place on baking sheets sprinkled with cornmeal. Cover with clean
kitchen towels and let rise in warm place about 45 minutes. Bake at 325F.
for 45 minutes. When all are baked, turn off oven and return all cookies to
cooling oven overnight to harden. Store in airtight container. [Using a 3.5"
bone shaped cutter, I get about 30-35 cookies from this recipe.]