Edon's Healthy Dog Biscuits

1 3/4 C. beef or chicken broth
1 package dry yeast
2 C. whole-wheat flour
2 C. all-purpose flour
1/2 C. wheat germ
1/2 C. cornmeal
1 t. salt
1/3 C. safflower oil
1/3 C. finely chopped fresh mint
1 egg, lightly beaten with 1 t. water

To proof yeast:
Heat broth in small saucepan to 105�F. Sprinkle in yeast. Stir to dissolve. Let mixture proof at room temperature for 5 minutes.

To make biscuits:
Pour yeast mixture into bowl of standing mixer fitted with paddle attachment. Add whole-wheat and all-purpose flours, wheat germ, cornmeal, salt, oil and mint. Mix on medium speed until soft dough is formed. Remove to well-floured surface. Knead 10 to 12 times, or just until texture is smooth. Cover dough with kitchen towel. Let stand for 20 minutes.

To shape biscuits:
Roll out into 1/4-inch-thick rectangle. Using bone-shaped cookie cutter, cut shapes starting from edge of dough and working toward center so that fewer scraps remain. Gather up scraps. Knead together until smooth. Reroll to cut additional biscuits. Place 1/2-inch apart on parchment-lined baking sheets.

To bake biscuits:
Brush tops with egg mixture. Place on center oven rack. Bake in 400�F. oven for 45 to 50 minutes, or until lightly browned, reversing baking sheets halfway through baking time. Turn oven off. Keep biscuits inside oven for 30 minutes to crisp. Remove. Cool. Store in plastic food bags.

Makes 30 (6-inch) biscuits.

This recipe comes from Edon Waycott, who developed the biscuits while testing recipes for the La Brea Bakery bread book.