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Doggie Biscuits II
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
875 minutes
Create gourmet crunchy biscuits for large dogs with wheat, cornmeal, and rye flour, baked overnight for a special treat.
Ingredients:
  • 3.5 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 cup rye flour
  • 2 cups bulgur
  • 1 cup cornmeal
  • 0.5 cup dry milk powder
  • 4 teaspoons salt
  • 1 (.25 ounce) package active dry yeast
  • 0.25 cup warm water
  • 2.5 cups chicken broth
  • 1 egg
  • 1 tablespoon milk
Instructions:
  • First, heat the oven to a cozy 325 degrees F (165 degrees C). Then, watch the magic happen as the yeast transforms in warm water until it gets all foamy, around 10 minutes.
  • Combine all-purpose, whole wheat, and rye flours with bulgur, cornmeal, and powdered milk in a large bowl. Add yeast mixture, salt, and chicken broth to make a stiff dough. Add more broth if needed to bind the dough. Roll out dough to 1/4 inch thickness on a lightly floured surface. Cut into preferred shapes using a cookie cutter. Space biscuits 1 inch apart on an ungreased cookie sheet. Mix egg and milk; brush over the biscuit tops.
  • Bake in the preheated oven for 45 minutes until golden brown, then cool in the closed oven overnight to achieve maximum crispiness.

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