Ingredients:
2 cups of chicken stock
1 cup whole wheat flour
1 cup cracked wheat
1/2 cup rye flour
1/2 cup rice flour
1/2 cup parmesan cheese
1/2 cup dry powdered milk
1/4 cup lukewarm water
2 tablespoons olive oil
2 tablespoons dried parsley
1 package of dry yeast
2 teaspoons minced garlic
1 teaspoon oregano
Directions:
Preheat oven to 325 F (165 C). In a large bowl dissolve yeast in water. Mix in stock, oil,
cheese, dry milk and herbs. Gradually blend in the flours and cracked wheat. Add enough
wheat flour to form a stiff dough. Transfer to a floured surface and knead until smooth about
4 min. Shape the dough into a ball and roll out to 1/2 inch thickness. Using knives or cookie
cutters cut biscuit sized treats. Transfer onto a cookie sheet spacing about 1/4 apart. Bake
for 60 min. Let cool overnight.