Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups All-Purpose flour
2 cups Whole-wheat flour
1 cup Rye flour
2 cups Bulgur
1 cup Cornmeal
1/2 cup Instant nonfat dry milk
1 pkg. Dry yeast
1/4 cup Water (100F. to 110F.)
2 cups Chicken broth -- (2 to 3)
1 Egg
1 tbs. Milk

In large bowl, mix all dry ingredients except yeast. Sprinkle yeast over
warm water and stir dissolve. Add yeast mixture and 2 cups of broth to
flour mixture. Mix well with hands. (Dough will be very stiff.) If necessary,
add a little more broth. On floured surface, roll out dough to 1/4" thickness.
Cut into desired shapes and place on ungreased baking sheets. Beat egg
and milk together. Brush biscuits lightly with egg-milk mixture. Bake at
300F. 45 minutes. Turn oven off and let biscuits remain in closed oven
overnight. *Note: Dough must be used immediately, but baked cookies will
last for months if stored properly. This recipe is from a wonderful old
pamphlet put out by Ohio State University for the state 4-H program during
World War II.