The Dog Owner Club

Ingredients:

¼ cup hot water

8 each chicken or beef bouillon — cubes

1 package dry yeast

1 ½ cups tomato juice 2 cups flour, divided 2 cups wheat germ

1 ½ cups whole wheat flour

 
Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork.

Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved.

Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter

Gradually work in the remaining flour and the whole wheat flour with your hands. Divide the dough into 4 balls.

 
Roll each ball out on a floured board to about 1/4″ thick. Cut into shapes and place on ungreased cookie sheets about an inch apart.

Bake in a 3250F, oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly.

Store in airtight container

Filed under: Dog Recipes