1 Envelope dry yeast

1/4 c Warm water

1 pn Sugar

3 1/2 c All-purpose flour

2 c Whole wheat flour

2 c Cracked wheat; -=OR=-

1 c -Cornmeal

1 c Rye flour

1/2 c Nonfat dry milk

4 ts Kelp powder

4 c Beef or chicken broth

-----------------------------------GLAZE----------------------------------- 1 lg Egg

2 tb Milk

Place 2 oven racks in the upper & lower thirds of the oven. Preheat oven to 300F. Sprinkle the dry yeast or crumble the compressed yeast over the water (110F if dry, 100F if compressed). Add the pinch of sugar & allow yeast to sit in a draft-free spot for 10-20 min. The mixture should be full of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve the yeast. In a large bowl, place all the dry ingredients & stir well to blend them. Add the yeast mixture & 3 c broth. Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth & supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the 2nd batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into 18 x 13 x 1/4-inch rectangle. Cut into desired shapes using 3 1/2 inch bone cutter or 2 1/2 inch cookie cutter. Reroll the scraps. Repeat procedure with remaining dough. For an attractive shine, lightly beat together the egg and the milk. Brush the glaze on the cookies. Bake for 45 - 60 minutes or until brown & firm. For even baking, rotate the cookie sheets from top to bottom 3/4 of the way thru the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temp. -cracked wheat & kelp are available at most health food stores -Use 2 cups of bran cereal (not flakes) in place of the cracked wheat, if desired. If your dog is large, make larger cookies Allow the cookie sheets to cool completely before using for the next batch Distribute cookies evenly around sheet; avoid crowding or