3-1/2 c. unbleached all-purpose flour
2 c. whole wheat flour
1 c. rye flour
2 c. bulgur (cracked wheat)
1 c. cornmeal
1/2 c. nonfat dry milk
4 tsp. salt
1 envelope active dry yeast
1/4 c. warm water
3 c. chicken broth
1 egg, slightly beaten with 1 tsp. milk

Utensils needed:
Plastic scoop for flour
Measuring spoon
Measuring cup
Wooden spoon
Glass measuring cup for dissolving yeast
Can opener
Cutting board
Rolling pin
Dog biscuit (about 3-1/2") for tracing
Large mixing bowl
Small bowl for egg-milk mixture
Cookie sheets, greased
Pastry brush

Turn oven on to 300 degrees. Mix the first 7 ingredients with a wooden spoon in a large bowl. Dissolve yeast thoroughly in warm water (110-115 degrees) in glass measuring cup. Add to dry ingredients. Add chicken broth to flour mixture. Stir until dough forms. Roll out dough until it is 1/4 inch thick. Using a large dog biscuit for model, cut out bone shapes from dough. Place on prepared cookie sheets. Brush dough with egg glaze. Bake bones for 45 minutes. Turn oven off. Biscuits should remain in oven overnight to harden. Makes 30 large bones. Per bone: 158 calories, 6 g. protein, 32 g. carbohydrate, 1 g. fat, 11 mg. cholesterol, 364 mg. sodium.