Edon's Healthy Dog Biscuits
Jamie R
1 3/4 C. beef or chicken broth
1 package dry yeast
2 C. whole-wheat flour
2 C. all-purpose flour
1/2 C. cornmeal
1 t. salt
1/3 C. safflower oil
1/3 C. finely chopped fresh mint
1 egg, lightly beaten with 1 t. water
To proof yeast:
Heat broth in small saucepan to 105°F. Sprinkle in yeast. Stir to
dissolve. Let mixture proof at room temperature for 5 minutes.
To make biscuits:
Pour yeast mixture into bowl of standing mixer fitted with paddle
attachment. Add whole-wheat and all-purpose flours, wheat germ,
cornmeal, salt, oil and mint. Mix on medium speed until soft dough is
formed. Remove to well-floured surface. Knead 10 to 12 times, or just
until texture is smooth. Cover dough with kitchen towel. Let stand
for 20 minutes.
To shape biscuits:
Roll out into 1/4-inch-thick rectangle. Using bone-shaped cookie
cutter, cut shapes starting from edge of dough and working toward
center so that fewer scraps remain. Gather up scraps. Knead together
until smooth. Reroll to cut additional biscuits. Place 1/2-inch apart
on parchment-lined baking sheets.
To bake biscuits:
Brush tops with egg mixture. Place on center oven rack. Bake in
400°F. oven for 45 to 50 minutes, or until lightly browned, reversing
baking sheets halfway through baking time. Turn oven off. Keep
biscuits inside oven for 30 minutes to crisp. Remove. Cool. Store in
plastic food bags.
Makes 30 (6-inch) biscuits.