3 1/2 cups all-purpose flour
2 cups wheat bran
1 cup cornmeal
4 teaspoons salt
1 tablespoon garlic powder
2 cups whole wheat flour
1 cup rye flour
1/2 cup nonfat dry milk powder
2 1/4 teaspoons active dry yeast
1/4 cup warm water
2 cups tomato juice
Preheat oven to 300 degrees F (150 degrees C).
Dissolve the yeast in the warm water. Stir in the tomato juice.
Combine the all-purpose flour, bran, grits or cornmeal, salt, garlic
powder, whole wheat flour, rye flour and non-fat dry milk powder.
Stir in the yeast mixture. Dough should be very stiff.
On a lightly floured board roll dough out to 1/3 to 1/2 inch thick. Cut
into desired size with a knife or cookie cutters. Place on ungreased
cookie sheet.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn oven off and
leave biscuits overnight or for at least 4 hours in oven to harde

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