Things You'll Need
- 2 1/4 tsp. active dry yeast
- 1/4 cup warm water
- Bowls
- 2 cups tomato juice
- 3 1/2 cups all-purpose flour
- 2 cups wheat bran
- 1 cup cornmeal
- 4 tsp. salt
- 1 tbsp. garlic powder
- 2 cups whole wheat flour
- 1/2 cup nonfat dry milk powder
- 1 cup rye flour
- Rolling pin
- Cookie cutter or knife
- Cookie sheet
- Airtight container
Instructions
Heat the oven to 300 degrees Fahrenheit.
Combine 2 1/4 tsp. of active dry yeast with 1/4 cup of warm water in a bowl. Stir until the yeast dissolves into the water.
Add 2 cups of tomato juice to the yeast mixture.
Combine 3 1/2 cups all-purpose flour, 2 cups of wheat bran, 1 cup cornmeal, 4 tsp. salt, 1 tbsp. garlic powder, 2 cups whole wheat flour, 1/2 cup nonfat dry milk powder, and 1 cup rye flour in a separate bowl.
Add the yeast mixture to the dry ingredients. This will form stiff dough.
Dust a clean area lightly with flour. Roll the dough out to 1/3-inch thickness. Cut the puppy biscuits out with a cookie cutter or knife to the desired size.
Place the biscuits on a cookie sheet. Bake them for one hour.
Turn the oven off. Leave the biscuits in the oven overnight or until they harden.
Store the biscuits in an airtight container. The recipe will yield around seven dozen biscuits.