1 cup rye flour
1/4 cup warm water
1/2 cup nonfat dry milk
1 pinch sugar
4 teaspoons kelp powder
3 1/2 cups all-purpose flour
4 cups beef or chicken broth
2 cups whole wheat flour
2 cups cracked wheat or 1 c. cornmeal
GLAZE: 1 large egg 2 tablespoons milk
Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 300 degrees. Sprinkle the dry yeast or crumble the compressed yeast over the water. Add the pinch of sugar and allow yeast to sit in a draft-free spot for 10 – 20 minutes.
The mixture should be full of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve the yeast. In a large bowl, place all the dry ingredients and stir well to blend them. Add the yeast mixture and 3 cups broth.
Using your hands, in the bowl, mix to form the dough adding more broth if needed to make the dough smooth and supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the second batch of dough covered with a moist towel while shaping and cutting the first.)
Roll out the dough into 18 x 13 x 1/4″ rectangle. Cut into desired shapes using 3 1/2″ one cutter or 2 1/2″ cookie cutter. Re-roll the scraps. Repeat procedure with remaining dough.
For an attractive shine, lightly beat together the egg and the milk.
Brush the glaze on the cookies. Bake for 45 – 60 min. or until brown and firm. For even baking, rotate the cookie sheets from top to bottom 3/4 of the way thru the baking period. Use a small, angled metal spatula to transfer the cookie to wire racks to cool completely before using for the next batch.