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(Makes about 8 dozen biscuits)


3 1/2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour
1 cup cornmeal
2 cups cracked wheat bulgur
1/2 cup nonfat dry milk
4 tsp. salt
1 pkg. dry yeast
2 cups chicken stock or other liquid
1 egg and 1 tbsp. milk (to brush on top)

Combine all the dry ingredients except the yeast. In a separate bowl, dissolve the yeast in 1/4 cup warm water. To this, add chicken stock. Add the liquid to the dry ingredients. Knead mixture for about 3 minutes. Dough will be quite stiff. Preheat oven to 300 degrees. Roll the dough on a floured board to 1/4" thickness, then immediately cut into shapes with cookie cutters. Place on ungreased cookie sheet and brush with a wash of egg and milk. Place in oven. After 45 minutes, turn off the heat and leave biscuits overnight in the oven to get bone hard.

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