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Ingredients
- 3 1/2 cups all-purpose flour
- 2 cups wheat bran
- 1 cup cornmeal
- 4 teaspoons salt
- 1 tablespoon garlic powder
- 2 cups whole wheat flour
- 1 cup rye flour
- 1/2 cup nonfat dry milk powder
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 2 cups tomato juice
Details
Servings 84
Adapted from allrecipes.com
Preparation
Step 1
Preheat oven to 300 degrees F (150 degrees C).
Dissolve the yeast in the warm water. Stir in the tomato juice.
Combine the all-purpose flour, bran, grits or cornmeal, salt, garlic powder, whole wheat flour, rye flour and non-fat dry milk powder. Stir in the yeast mixture. Dough should be very stiff.
On a lightly floured board roll dough out to 1/3 to 1/2 inch thick. Cut into desired size with a knife or cookie cutters. Place on ungreased cookie sheet.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn oven off and leave biscuits overnight or for at least 4 hours in oven to harden.
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