Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
1/2 c rye or buckwheat flour
1/2 c brewer's yeast
1 c bulgur
1/2 c cornmeal
1/4 c parsley flakes
1/4 c dry milk
1 tsp dry yeast (like you use for bread)
1/4 c warm water
1 c chicken broth
1 egg beaten with
1 T milk

Combine flours, brewer's yeast, bulgur, cornmeal, parsley, and dry milk in
a large bowl. In a small bowl, combine dry yeast and warm water. Stir
until yeast dissolved. Add chicken broth. Stir liquids into dry
ingredients, mixing well with hands. Dough will be very stiff! If
necessary, add more water. Roll out dough to 1/4" thickness onto
well-floured surface. Cut into shapes. Place on cookie sheets and brish
lightly with egg glaze. Bake at 300 for 45 mins. Turn off heat and let dry
in oven overnight.

NOTES : (Makes 6 or 7 dozen, depending on cutters used)