Chicken-Beef Crunchers

3 1/2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour or 1/2 cup wheat flour and 1/2 cup cornmeal
1 cup cornmeal
2 cups bulgur
1/2 cup nonfat dried milk
1 tablespoon salt
1 package yeast in 1/4 cup warm water
2 cups chicken or beef stock
1 egg mixed with 1 tablespoon milk

Heat oven to 300 degrees F.

In a large bowl combine dry ingredients. Add dissolved yeast and stock. Mix together. Knead for about three minutes into a stiff dough. Roll the dough into 1/4-thick sheets. Cut with cookie cutter and place on baking sheet. Bake for 45 minutes; turn oven off and leave biscuits to cool overnight.

Makes approximately 30 cookies.