2 c. whole wheat flour
1/2 c. soy flour
1/2 c. cornmeal
1/4 c. brewer's yeast
1/4 c. dry milk powder
1 tsp. garlic powder
1 T. parsley, finely chopped
1 pkg. active dry yeast
1/4 c. warm water
1 c. chicken stock
Glaze: 1 egg beaten with 1 T. milk

Preheat oven to 300 F. Combine the flours, cornmeal, brewer's yeast, dry milk powder, garlic powder and parsley in large bowl. In a small bowl, dissolve the yeast in warm water and stir well. Then add the chicken stock. Pour the liquid mixture into dry ingredients. Working with your hands, combine all ingredients completely. Knead for several minutes. Sprinkle a board with additional cornmeal and roll dough out to 1/4" thickness. Cut into shapes and place on ungreased cookie sheet. Brush lightly with egg glaze and bake 45 minutes. Turn heat off and let biscuits dry out in oven for several hours or overnight. Store in airtight container.