Amount Measure Ingredient -- Preparation Method
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3 1/2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour
1 cup cornmeal
2 cups cracked wheat -- (bulgur)
1/2 cup non-fat dry milk -- powder
1 teaspoon salt
2 cups chicken stock
1/4 oz active dry yeast -- one package
1 egg
1 Tablespoon milk

Preheat oven to 300 degrees F. Combine in a big bowl, the flours, corn-meal, milk powder and salt. In a separate bowl, dissolve yeast in 1/4 cup lukewarm water; let sit for a few minutes,until it bubbles. Add the chicken stock to the yeast mixture. Mix well. Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff.

Flour a board with cornmeal and roll out the dough to a thickness of 1/4 inch. Cut out biscuits with cookie cutters in appropriate shapes, and place on ungreased cookie sheet. Mix the egg and milk and use to brush tops of biscuits ( for shine), then bake the biscuits for 45 minutes. Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits be bonehard.