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Categories:
flour whole wheat flour rye flour cornmeal cracked wheat burghul nonfat dry milk salt yeast broth egg milk
Viewed: 73 - Published at: 2 years agoIngredients
- 3 1/2 c. flour
- 2 c. whole wheat flour
- 1 c. rye flour
- 1 c. cornmeal
- 2 c. cracked wheat burghul
- 1/2 c. nonfat dry milk
- 4 tsp. salt
- 1 pkg. dry yeast
- 2 c. broth or water
- 1 egg
- 1 Tbsp. milk
Method
- Combine all dry ingredients (except yeast) in a large bowl. Dissolve yeast in 1/4 cup broth or water and add to remaining broth.
- Add liquid to dry ingredients.
- Knead 3 minutes.
- (Dough will be stiff.
- If too stiff, add 1 egg.)
- Roll out on floured board 1/4-inch thick.
- Cut in shapes and place on ungreased cookie sheet.
- Brush with egg and milk mixture.
- Bake at 300° for 45 minutes.
- Turn oven off and leave overnight or until bone hard.
