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- 2¼ tsp dry yeast (or 1 packed tablespoon compressed fresh yeast)
- ¼ cup (liquid measure) warm water
- pinch of sugar
- 3½ cups all-purpose flour
- 2 cups whole wheat flour
- 2 cups cracked wheat or 1 cup cornmeal
- 1 cup rye flour
- ½ cup non-fat dry milk (lightly spooned into the cup)
- 4 tsp kelp powder
- 4 cup beef or chicken broth (liquid measure)
- Equipment: cookie sheets lined with parchment or aluminum foil; rolling pin; 3-3½" bone cutter or 2 ½" round cookie cutter.
- Place 2 oven racks in the upper and lower thirds of the oven.
- Preheat oven to 300°F.
- Sprinkle the dry yeast or crumple the compressed yeast over the water (110f if dry yeast, 100°F if compressed yeast).
- Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes.
- The mixture should be full of bubbles.
- If not, the yeast is too old to be useful.
- In a large bowl, place all the dry ingredients and stir to blend them.
- Add the yeast mixture and 3 cups of the broth.
- Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple.
- Half a batch at a time, knead the dough briefly on a lightly floured counter.
- Keep the second batch of dough covered with a moist towel while shaping and cutting the first
- Roll out the dough into an 18 x 13 x ¼" rectangle.
- Cut it into desired shapes, using a 3 - 3½-inch bone cutter or a 2½-inch round cookie cutter.
- Reroll the scraps.
- Repeat the procedure with the remaining dough.
- For an attractive shine, lightly beat together the egg and milk.
- Brush the glaze on the cookies.
- Bake for 45 to 60 minutes or until brown and firm.
- For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.
- Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
- Store in an airtight container at room temperature.
- The dough must be used immediately.
- The baked cookies will keep for many months.
- Allow cookie sheets to cool completely between batches.