I came across this recipe in Bernard Clayton's NEW COMPLETE BOOK OF
BREADS, simply titled "Dog Biscuits His comments re: nutritional value,
etc.are on pages 716-17. The recipe can be customized to your dogs
needs and your creativity. They are even good tasting people food. But
watch out for your crowns and fillings. For doggie choppers they are
great, but caution is advised when you sample.
King Arthur Flour makes a good sturdy bone shaped cookie cutter (I
emphasize "sturdy" because the dough contains a lot of rough grains and
isn't easy to cut with ordinary cookie cutters, i. e. plastic, etc.).
For friends with canine pets, I make small gift bags at Christmas with
the bone or doggie shaped cutters. For good eating anytime, scored in
squares before baking is just fine. Dogs love 'em any way, shape or
form.
DOG BISCUITS (Makes about 200 biscuits)
3-1/2 cups all purpose flour, approximately
2 cups whole-wheat flour
l cup rye flour
l cup cornmeal
2 cups cracked wheat (bulgur)
1/2 cup nonfat dry milk
l T. salt (or less)
1 pkg. dry yeast dissolved in 1/2-cup warm water (finger
comfortable)
1 can College Inn Brand Chicken stock (14-1/2 oz.). Add water to
make 2 cups and warm to a comfortable temperature.
1 egg beaten, mixed with 1-tablespoon milk.
In a large bowl, combine the dry ingredients. Add the dissolved yeast
and the chicken stock and egg mixture. Beef stock could be used in
place of chicken. Mix together and knead into a stiff dough. As in pie
dough, if particles won't come together, add more chicken stock or water
to make a firm but pliable dough.
Divide dough and roll into sheets 1/4 inch thick. Cut into shapes with
a cookie cutter or just into squares. Place on a baking sheet.
Since there is no need to let them rise beforehand, put the biscuits
directly into a 300 deg.oven for 45 minutes, turn off the heat and leave
them overnight. In the morning they are bone-hard, guaranteed to clean
a dog's teeth in hours.
Recipe from Clayton's New Complete Book of Breads
Submitted by: Regina Rectanus