Print Recipe

Doggie Biscuits



  • 3 1/2 cups unbleached flour
  • 4 teaspoons salt
  • 2 cups whole wheat flour
  • 1 envelope active dry yeast
  • 1 cup rye flour
  • 1/4 cup warm water
  • 2 cups bulgur
  • 3 cups chicken broth
  • 1 cup cornmeal
  • 1 egg, slightly beaten with 1 teaspoon milk
  • 1/2 cup instant nonfat dry milk


  1. Heat oven to 300 degrees F.
  2. 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.
  3. Add chicken broth to the flour mixture. Stir until dough forms.
  4. Roll out dough until it is 1/4-inch thick. Using a cardboard pattern or dog biscuit cutters, cut out bone shapes from dough.
  5. Place biscuits on a greased cookie sheet.
  6. Brush dough with the egg glaze.
  7. Bake bones for 45 minutes.
  8. Turn oven off. Biscuits should remain in oven overnight to harden.

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