1.00 pk Dry Yeast
2.00 c Warm Chicken or Beef Broth
0.25 c Margerine or Hamb. Grease
1.00 Egg, Beaten
2.00 c All Purpose Flour
1.00 c Wheat Germ
4.00 c Whole Wheat Flour
0.50 c Warm Water
0.50 c Powdered Milk
0.25 c Honey
0.25 tb Salt
1.00 c Cornmeal
2.00 c Cracked Wheat

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.