1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water (105-115 degrees Fahrenheit)
2 cups all-purpose flour
2 cups whole-wheat flour
2 cups cornmeal
2 cups uncooked old-fashioned oats
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh parsley leaves, chopped
1/2 cup toasted wheat germ
1 can (13 3/4 – 14 1/2 ounces) beef broth
3/4 cup milk
Preheat oven to 350 degrees.
In a very large bowl, combine all-purpose flour, whole-wheat flour, corn meal, oats, mint, parsley,
and wheat germ.
In a small bowl, combine the yeast, sugar, and the warm water. Let it stand until the yeast foam,
approximately 5 minutes. With a wooden spoon (not metal), stir the yeast mixture, beef broth, and
milk into the dry ingredients. Knead the dough until well blended (about 2 ½ minutes). Divide the
dough in half. (Cover the dough you’re not using with plastic wrap to keep it from drying out.) Roll
out the dough on a floured surface to ¼-inch thickness and cut into large or small shapes.
Bake on an ungreased cookie sheet for 30 minutes for small shapes and 40 minutes for large. After
all of the dog cookies are baked, turn off the oven and let the cookies dry in the warm oven for
about an hour. Move the cookies to a wire rack. When cool, store at room temperature in a tightly
covered container. These dog cookies should keep for up to 3 months when stored in a cookie tin
or airtight container.
Yield: 4 dozen large or 24 dozen small.