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Farmhouse Dog Biscuits
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1 package active dry yeast
1 cup chicken broth
2 tablespoons molasses
1-3/4 to 2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 cup cracked wheat
1/2 cup cornmeal
1/2 cup nonfat dry milk powder
2 teaspoons garlic powder
2 teaspoons salt
1 beaten egg
1 tablespoon milk
Dissolve yeast in 1/2 cup warm water (110 to 115 degrees F). Stir in broth and molasses. Add 1 cup of the all-purpose flour, the whole wheat flour, cracked wheat, cornmeal, dry milk, garlic powder and salt. Mix well.
On floured surface knead in enough remaining flour to make a stiff dough. Roll out, half at a time, to 3/8-inch thickness. Cut into shapes. Place on ungreased baking sheets. Brush tops with egg and milk. Repeat with remaining dough. Bake at 300 degrees F for 45 minutes. Turn oven off; let dry overnight in oven.
Makes 36 to 42 dog biscuits.
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