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3 ½ cups All-Purpose flour
2 cups Whole-wheat flour
1 cup Rye flour
2 cups Bulgur
1 cup Cornmeal
½ cup Instant nonfat dry milk
1 tbs. Salt (optional)
1 pkg. Dry yeast
¼ cup Water (110F. to 115F.)
2-3 cups Chicken broth
1 Egg
1 tbs. Milk
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In
large bowl, mix all dry ingredients except yeast.
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Sprinkle
yeast over warm water and stir dissolve.
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Add
yeast mixture and 2 cups of broth to flour mixture.
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Mix
well with hands. (Dough will be very stiff.) If necessary, add a little more
broth.
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On
floured surface, roll out dough to 1/4" thickness.
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Cut
into desired shapes and place on ungreased baking sheets.
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Beat
egg and milk together. Brush biscuits lightly with egg-milk mixture.
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Bake
at 300F. 45 minutes. Turn oven off and let biscuits remain in closed oven
overnight.
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*Note:
Dough must be used immediately, but baked cookies will last for months if stored
properly
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