Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Whole wheat flour
1/2 cup Soy flour
1/2 cup Cornmeal
1/4 cup Brewer's yeast
1/4 cup Dry milk powder
1 tsp. Garlic powder
1 tbs. Parsley - finely chopped
1 pkg. Dry active yeast
1/4 cup Warm water
1 cup Chicken stock
GLAZE 1 Egg beaten + 1 tbs. Milk

Preheat oven to 300F. Combine the flours, cornmeal, brewer's yeast, dry
milk powder, garlic powder and parsley in large bowl. In a small bowl,
dissolve the yeast in warm water and stir well. Then add the chicken stock.
Pour the liquid mixture into dry ingredients. Working with your hands,
combine all ingredients completely. Knead for several minutes. Sprinkle a
board with additional cornmeal and roll dough out to 1/4" thickness. Cut into
shapes and place on ungreased cookie sheet. Brush lightly with egg glaze
(beaten egg and milk added together) and bake 45 minutes. Turn heat off
and let biscuits dry out in oven for several hours or overnight. Store in
airtight container.