1 pk Dry Yeast
2 c Warm Chicken or Beef Broth
1/4 c Margerine or Hamb. Grease
1 Egg, Beaten
2 c All Purpose Flour
1 c Wheat Germ
4 c Whole Wheat Flour
1/2 c Warm Water
1/2 c Powdered Milk
1/4 c Honey
1/4 ts Salt
1 c Cornmeal
2 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.