Ingredients
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3 ½ cups all-purpose flour
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2 cups whole wheat flour
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1 cup rye flour
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2 cups bulgur
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1 cup cornmeal
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½ cup dry milk powder
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4 teaspoons salt
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1 (.25 ounce) package active dry yeast
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¼ cup warm water
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2 ½ cups chicken broth
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1 egg
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1 tablespoon milk
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.
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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.
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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.
