440 g Flour
350 g Whole wheat flour
175 g Rye flour
175 g Cornmeal
300 g Cracked wheat
1/2 c Powdered milk
4 ts Salt
7 1/2 g Yeast
55 ml Warm water
450 ml Chicken stock
Combine all the dry ingredients (except yeast) in a bowl.
In another bowl combine the yeast and warm water. Leave it sit for a
few minutes then add the chicken stock.
Mix the liquid into the dry ingredients and knead for about 3
minutes. Roll out the dough about 1/2 cm thick then cut into biscuit
shapes.
Bake at 150 C for 45 minutes. When done, turn off the oven and leave
the biscuits overnight so they become bone hard.
Author’s Notes: Variation: Replace the chicken stock by any other
sort of stock.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings