Bone a Fidos

Ingredients

 * 2 1/4 tsp dry yeast (or 1 packed Tablespoon compressed fresh yeast)
 * 1/4 cup (liquid measure) warm water
 * Pinch of Sugar
 * 3 1/2 cup all-purpose flour
 * 2 cup whole wheat flour
 * 2 cup cracked wheat OR
 * 1 cup cornmeal
 * 1 cup rye flour
 * 1/2 cup Nonfat 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.


 * 1) Preheat oven to 300 °F.


 * 1) Sprinkle the dry yeast or crumple the compressed yeast over the water (110f if dry yeast, 100f if compressed yeast).


 * 1) Add a pinch of Sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes.


 * 1) The mixture should be full of bubbles.


 * 1) If not, the yeast is too old to be useful.


 * 1) In a large bowl, place all the dry ingredients and stir to blend them.


 * 1) Add the yeast mixture and 3 cups of the broth.


 * 1) Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple.


 * 1) Half a batch at a time, knead the dough briefly on a lightly floured counter.
 * 2) Keep the second batch of dough covered with a moist towel while shaping and cutting the first
 * 3) Roll out the dough into an 18 x 13 x ¼" rectangle.


 * 1) Cut it into desired shapes, using a 3 - 3 ½-inch bone cutter or a 2 ½-inch round cookie cutter.


 * 1) Reroll the scraps.


 * 1) Repeat the procedure with the remaining dough.


 * 1) For an attractive shine, lightly beat together the egg and milk.


 * 1) Brush the glaze on the cookies.


 * 1) Bake for 45 to 60 minutes or until brown and firm.


 * 1) For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.


 * 1) Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.


 * 1) Store in an airtight container at room temperature.


 * 1) The dough must be used immediately.


 * 1) The baked cookies will keep for many months.


 * 1) Allow cookie sheets to cool completely between batches.