2 to 3 cups chicken broth or other liquid (e.g. veggie water)
1 large egg, beaten with 1 tablespoon milk
Mix flours, cracked wheat, cornmeal, dry milk and salt in large bowl.
Sprinkle yeast over warm water and stir in small bowl. Add yeast and 2 cups
of broth to dry ingredients. Mix well with hands (dough will be very stiff).
If necessary add a little more broth. Roll out dough on floured surface to 1/4-inch
thickness and cut into desired shapes. Place on ungreased sheets. Brush with
egg and milk mixture.
Bake for 45 minutes at 300 degrees F.
Turn off oven and leave in oven overnight.
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