Multi-grain Dog Treats

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From Anne Hill Wiebe University of Texas Computation Center, Austin, Texas, USA
Recipe By: Anne Hill Wiebe
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    • 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


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. View orginal post

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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