1 package dry yeast
1/4 cup warm water
1 pint chicken stock
3-1/2 cups unbleached flour
2 cups whole-wheat flour
1 cup rye flour
2 cups cracked wheat -- or wheat germ
1/2 cup dry milk
1 teaspoon -- optional
1 tablespoon milk
Beat egg with 1 Tb milk.
Dissolve yeast in 1/4 cup warm water. Add to chicken stock.
Combine all dry ingredients. Add chicken stock mixture.
Knead on a floured surface for about 3 minutes, working into a
stiff dough. Roll out to a thickness of 1/4 inch. Cut into
bars or with a cookie cutter.
Brush with egg/milk wash and place on cookie sheets. Bake in
300 degree oven for about 45 minutes. Turn off heat and leave
biscuits in oven overnight.
Makes 4 to 5 dozen bars.
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