Mix flours, bulgur, cornmeal, dry milk powder and salt with a wooden spoon in
a large bowl. Dissolve the yeast thoroughly in warm water at 110 to 115 degrees
F in a glass measuring cup. Add this to the dry ingredients.
Add chicken broth to
the flour mixture. Stir until dough forms.
Roll out dough until it is 1/4-inch thick. Using a cardboard pattern or dog biscuit
cutters, cut out bone shapes from dough.
Place biscuits on a greased cookie sheet.
Brush dough with the egg glaze.
Bake bones for 45 minutes.
Turn oven off. Biscuits should remain in oven overnight to harden.