Bone a Fidos

Ingredients

 * 2¼ tsp dry yeast (or 1 packed tablespoon compressed fresh yeast)
 * ¼ cup (liquid measure) warm water
 * pinch of sugar
 * 3½ cups all-purpose flour
 * 2 cups whole wheat flour
 * 2 cups cracked wheat or 1 cup cornmeal
 * 1 cup rye flour
 * ½ cup non-fat dry milk (lightly spooned into the cup)
 * 4 tsp kelp powder
 * 4 cup beef or chicken broth (liquid measure)

Glaze

 * 1 large egg
 * 2 tbsp milk

Directions

 * 1) Equipment: cookie sheets lined with parchment or aluminum foil; rolling pin; 3-3½" bone cutter or 2 ½" round cookie cutter.
 * 2) Place 2 oven racks in the upper and lower thirds of the oven.
 * 3) Preheat oven to 300°F.
 * 4) Sprinkle the dry yeast or crumple the compressed yeast over the water (110f if dry yeast, 100°F if compressed yeast).
 * 5) Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes.
 * 6) The mixture should be full of bubbles.
 * 7) If not, the yeast is too old to be useful.
 * 8) In a large bowl, place all the dry ingredients and stir to blend them.
 * 9) Add the yeast mixture and 3 cups of the broth.
 * 10) Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple.
 * 11) Half a batch at a time, knead the dough briefly on a lightly floured counter.
 * 12) Keep the second batch of dough covered with a moist towel while shaping and cutting the first
 * 13) Roll out the dough into an 18 x 13 x ¼" rectangle.
 * 14) Cut it into desired shapes, using a 3 - 3½-inch bone cutter or a 2½-inch round cookie cutter.
 * 15) Reroll the scraps.
 * 16) Repeat the procedure with the remaining dough.
 * 17) For an attractive shine, lightly beat together the egg and milk.
 * 18) Brush the glaze on the cookies.
 * 19) Bake for 45 to 60 minutes or until brown and firm.
 * 20) For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.
 * 21) Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
 * 22) Store in an airtight container at room temperature.
 * 23) The dough must be used immediately.
 * 24) The baked cookies will keep for many months.
 * 25) Allow cookie sheets to cool completely between batches.