2-1/2 cups unbleached flour
2 cups whole wheat flour
1 cup rolled oats
1/2 cup wheat germ
1/2 cup cornmeal
14-1/2 oz beef or chicken broth (or make your own)
1/2 cup non-fat dry milk
1 tsp salt
1 pkg dry yeast
1/4 cup warm water
1 Tbsp milk
1 beaten egg
Dissolve yeast in 1/4 cup warm water and let proof. Warm the broth to about 110 deg F. In large bowl, mix both flours, oats, wheat germ, cornmeal, dry milk and salt. Stir in broth and yeast mixture. Knead by hand for at least 3 minutes. Don't skimp on the kneading time. Roll into a 1/2" thick sheet and cut with cookie cutter or roll into log shape and sliced to desired size. Mix the egg and milk and brush on before baking. Bake for about 40 minutes (a little longer if they're big). Turn off oven and leave in overnight. The longer you leave them in the warm oven, the crunchier they get.
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