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1 1/2 dozen
suggest servings
| 1 | package | yeast, active dry | |
| 2 | cups | chicken broth | warm |
| 1/4 | cup | margarine | |
| 1 | each | egg | beaten |
| 2 | cups | flour, all-purpose | |
| 1 | cup | wheat germ | |
| 4 | cups | whole wheat flour | |
| 1/2 | cup | water | warm |
| 1/2 | cup | milk, skim, (non fat) powder | |
| 1/4 | cup | honey | |
| 1/4 | teaspoon | salt | |
| 1 | cup | cornmeal | |
| 2 | cups | cracked wheat |
In small bowl, dissolve yeast in warm water.
In large bowl combine broth, powdered milk, margerine, honey, egg and salt.
Add yeast/water and mix well.
Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well.
Add whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky.
Pat or roll dough to 1/2 inch thickness and cut into bone shapes.
Place on a greased cookie sheet, cover lightly and let set for 20 minutes.
Bake in a 350 degrees F. oven for 45 minutes.
Turn off heat and leave in oven several hours or over night.
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 558mg | 23% |
| Total Carbohydrate 200.0g | 67% |
| Dietary Fiber 23.0g | 91% |
| Sugars 25.0g | |
| Protein 40.0g | 81% |
| Vitamin A | 13% | Vitamin C | 1% | |
| Calcium | 18% | Iron | 63% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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