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Multi-grain Dog Biscuit Treats
From Anne Hill Wiebe
University of Texas Computation Center, Austin, Texas, USA
wiebe@ut-ngp.arpa
I N G R E D I
E N T S
3 1/2 cups all-purpose flour
2 cups whole-wheat flour
1 cup rye flour
1 cup cornmeal
2 cups cracked wheat (bulgur)
1/2 cup non-fat dry milk powder
4 tsp salt
2 cups chicken stock
1/4 oz active dry yeast (one package)
1 egg
1 Tbsp milk
I N
S T R U C T I O N S
Preheat oven to
300 degrees. Combine, in a big bowl, the
flours, cornmeal, milk powder, and salt.
In a separate bowl, dissolve yeast in 1/4
cup lukewarm water; let it sit for a few minutes, until it bubbles.
Add the chicken stock to the yeast mixture.
Mix well.
Add the liquid to the dry ingredients.
Knead about 3 minutes. The dough should be stiff.
Flour a board with cornmeal and roll out
the dough to a thickness of 1/4 inch Cut out biscuits with cookie cutters in appropriate
shapes, and place on ungreased cookie sheets. Mix the egg and milk and use to brush tops
of biscuits (for shine), then bake the biscuits for 45 minutes
at 300 degrees.
Turn off the heat and leave biscuits in the
oven overnight. This will make the biscuits be bone-hard.
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Storing Dog Treats
In general you should store dog treats the same way you would homemade
people cookies. That being said, there are two main variables that
determine storage time - the amount and type of fat in the recipe and
your local weather conditions. If your recipe uses fats such as
butter, or meat bits or juices then it will be more prone to rancidity
than a recipe that uses some vegetable oil or shortening. Your
treats may mold or spoil much faster in humid or very hot climates.
Refrigeration and Freezing - Refrigeration will prolong the
life of more fragile dog treats. Make sure to store in a tightly sealed
container or zip lock bag. You can also freeze most treats in zip
lock freezer bags. Allow to thaw completely before use.
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