Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package dry yeast
- ¼ cup warm water
- 1 pint chicken stock
- 3 ½ cups unbleached flour
- 2 cups whole wheat flour
- 1 cup rye flour
- 2 cups cracked wheat or wheat germ
- ½ cup dry milk
- 1 teaspoon salt, optional
- 1 egg
- 1 tablespoon milk
Directions
Beat egg with 1 tablespoon milk.
Dissolve yeast in ¼ cup warm water.
Add to chicken stock.
Combine all dry ingredients.
Add chicken stock mixture.
Knead on a floured surface for about 3 minutes, working into a stiff dough.
Roll out to a thickness of ¼ inch.
Cut into bars or with a cookie cutter.
Brush with egg/milk wash and place on cookie sheets.
Bake in 300°F oven for about 45 minutes.
Turn off heat and leave biscuits in oven overnight.
Category:Cathy's Recipes
Category:Dog food Recipes
Category:Cracked wheat Recipes
Category:Wheat flour Recipes
Category:Unbleached flour Recipes
Category:Wheat germ Recipes
Category:Rye flour Recipes
Category:Chicken stock Recipes
Category:Yeast Recipes