- 3 1/2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup rye flour
- 2 cups bulgur
- 1 cup cornmeal
- 1/2 cup dry milk powder
- 4 teaspoons salt
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water
- 2 1/2 cups chicken broth
- 1 egg
- 1 tablespoon milk
- Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.
- In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.
- Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.