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Diamond Paws
Bone A Fidos
Ingredients:
2 1/4 tsp. Dry yeast (or 1 packed)
1 tbsp. Compressed fresh yeast
1/4 cup warm water
1 pinch of sugar
3 1/2 cup all-purpose flour
2 cups whole wheat flour
2 cups cracked wheat or 1 cup cornmeal
1 cup rye flour
1/2 cup nonfat dry milk
4 tsp. Kelp powder
4 cups beef or chicken broth
1 Large egg
2 tbsp. Milk
Equipment needed:
cookie sheets lined with parchment or aluminum foil, rolling pin and 3 1/2 inch bone cutter or 2 1/2 round cookie cutter
Mixing:
Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 300F (149C). Sprinkle the dry yeast or crumple the compressed yeast over the sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes.
The
mixture should be full of bubbles. If not, the yeast is too old
to be useful.
In a large bowl, place all the dry ingredients and stir to blend
them. Add the yeast mixture and 3 cups of the broth. Using your
hands, mix to form the dough, adding more broth if needed to make
the dough smooth and supple.
Half a batch at a time, knead the dough covered with a moist towel while shaping and cutting the first. Roll out using a 3 - 31/2 inch bone cutter or round cookie cutter. Reroll the scraps..Repeat the procedure with the remaining dough. For an attractive shine, lightly beat together the egg and milk. Brush the glaze on the cookies.
Bake for 45-60 minutes or until brown and firm. For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature. The dough must be used immediately. The baked cookies will keep for many months. Allow cookie sheets to cool completely between batches.
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