1 package dry yeast
1/2 cup lukewarm water
1 cup mashed potatoes
1 cup milk
1/4 cup molasses
1/2 cup chicken stock 1 cup chunky peanut butter
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup rice flour
2 cups all-purpose white flour
Preheat oven to 325 ° F (165 ° C).
In a large bowl, dissolve the yeast in water. In a large saucepan,
mix together the potatoes, milk, molasses, stock, and peanut butter.
Heat, stirring frequently until boiling. Remove from heat and let
cool to room temperature. Add yeast mixture. Gradually blend in
the egg, wheat, rye, and rice flours. Add enough white 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 cookie cutters, cut out biscuits. 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. Let cool overnight. Makes several dozen bones
that freeze well--and have the consistency of pizza crusts, a favorite
snack for most spoiled dogs!