CHICKEN and BEEF CRUNCHERS

3 1/2 c. all purpose flour
2 c. whole wheat flour
1 c. rye flour (if you can't find it, use
1/2 c. wheat flour & 1/2 c. cornmeal)
1 c. cornmeal
2 c. bulgar
1/2 c. nonfat dried milk
1 tbs salt
1 pkg yeast in 1/4 c. warm water
1 pint chicken or beef stock
1 egg mixed with 1 tbs milk.

Preheat over to 300 degrees F. In a large bowl combine dry ingredients. Add dissolved yeast and stock. Mix together. Knead for about three minutes into a stiff dough. Roll the dough into 1/4" thick sheets. Cut with cookie cutter and place on baking sheet. Bake for 45 minutes; turn oven off and leave biscuits to cool overnight. Makes approximately 30 cookies.

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