B/m English Muffin Bread

1 cups beef, chicken, or vegetable stock 1 cup bread or all-purpose flour 1 cup whole wheat or rye (or other dark) flour 1 cup bulgar wheat 1/4 cup non-fat dry milk powder 1/2 tsp. salt 1-1/2 tsp. yeast

Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. [Using a 3.5" bone shaped cutter, I get about 30-35 cookies from this recipe. Sam the Wonder Dog adores them.]