Doggie Biscuits

3 1/2 cups unbleached flour
4 teaspoons salt
2 cups whole wheat flour
1 envelope active dry yeast
1 cup rye flour
1/4 cup warm water
2 cups bulgur
3 cups chicken broth
1 cup cornmeal
1 egg, slightly beaten with 1 teaspoon milk
1/2 cup instant nonfat dry milk

Preheat oven to 300 degrees F.

Mix flours, bulgur, cornmeal, dry milk powder and salt with a wooden spoon in a large bowl. Dissolve the yeast thoroughly in warm water at 110 to 115 degrees F in a glass measuring cup. Add this to the dry ingredients. Add chicken broth to the flour mixture. Stir until dough forms.

Roll out dough until it is 1/4-inch thick. Using a cardboard pattern or dog biscuit cutters, cut out bone shapes from dough. Place biscuits on a greased cookie sheet. Brush dough with the egg glaze. Bake bones for 45 minutes.

Turn oven off. Biscuits should remain in oven overnight to harden.