Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 c white flour
2 c whole wheat flour
1 c rye flour
2 c. bulgur (cracker wheat)
1/2 c nonfat dry milk
2 c chicken stock
1 pkg active dry yeast
1 tbsp milk
1 egg

Combine all dry ingredients. Dissolve yeast in 1/4 cup of warm water, then add to the chicken stock.
Mix into the dry ingredients. Roll to 1/4 inch on board sprinkled with cornmeal. Cut out shapes with
cookie cutter. Mix 1 tablespoon milk with egg and brush over cookies (for shine). Bake at 300 degrees
for 45 minutes. Leave in oven overnight to make them bone hard.