1 package dry yeast
1/4 cup lukewarm water
2 cups chicken stock
2 tablespoons olive oil
1/2 cup parmesan cheese
1/2 cup non-fat dry milk
2 tablespoons dried parsley 1 teaspoon oregano
2 teaspoons dried minced garlic
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup rice flour
1 cup cracked wheat
For the Glaze - 1 egg, 1 tablespoon milk
Directions:
Preheat oven to 325 ° F (165 ° C).
In a large bowl,dissolve yeast in water. Add stock, oil, cheese,
drymilk, and herbs. Gradually blend in the flours and cracked wheat.
Add enough wheat flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5
minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm)
thick. Using round or crescent-shaped cookie cutters, cut out treats.
Place on ungreased baking sheets, spacing them about 1/4-inch (6
mm) apart. Gather up the scraps, roll out again, and cut additional
biscuits.
Bake for 45 minutes. Remove from oven. In a small bowl, whisk together
the egg and milk for the glaze. Brush the biscuits with glaze, turn
and brush other side. Bake for an additional 30 minutes. Let cool
overnight.
