Multigrain Yeast Dog Biscuits
Submitted by memaw
Hearty yeast-raised dog treats packed with 5 whole grains, kelp powder, and beef broth bake into nutritious biscuits. A labor of love for pampered pups.
YIELD
2 dozenPREP
30 minCOOK
1 hrsREADY
2 hrsThis is the ultimate dog biscuit for pet parents who want to spoil their furry friends with serious nutrition and complex flavors they’ll actually taste.
The dough rises with yeast and combines five different grains (whole wheat, cracked wheat, cornmeal, rye, and all-purpose flour) plus kelp powder for minerals and beef broth for that irresistible meaty aroma.
Yes, it takes two hours start to finish with yeast proofing and kneading, but the result is a dense, chewy biscuit with real staying power for aggressive chewers and large breeds.
Chef Tips
- Proof the yeast properly (it should be bubbly after 10-20 minutes or start over with fresh yeast)
- Keep the dough supple but not sticky (add broth gradually and stop when it’s smooth)
- Brush with egg wash before baking for a glossy, bakery-style finish
- These freeze beautifully for up to 3 months (thaw at room temperature)
- The kelp powder adds minerals but can be omitted if your dog is picky
Variations
- Use chicken or vegetable broth instead of beef for dogs with red meat sensitivities
- Add 2 tablespoons flax meal for extra omega-3 fatty acids
- Mix in ¼ cup dried blueberries or cranberries for antioxidants (skip raisins, they’re toxic to dogs)
Ingredients
Directions
Place 2 oven racks in the upper and lower thirds of the oven.
Preheat oven to 300℉ (150℃).
Sprinkle the dry yeast or crumble the compressed yeast over the water.
Add the pinch of sugar and allow yeast to sit in a draft-free spot for 10 to 20 min.
The mixture should be full of bubbles.
If not, the yeast is too old to be useful.
Stir well to dissolve the yeast. In a large bowl, place all the dry ingredients and stir well to blend them. Add the yeast mixture and 3 cup 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. Roll out the dough into 18×13x¼ inch rectangle. Cut into desired shapes using 3½ inch bone cutter or 3½ inch cookie cutter. Reroll the scraps. Repeat procedure with remaining dough. For an attractive shine, lightly beat together the egg and the 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 ¾ of the way thru the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature.
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