1/4 cup hot water
8 each chicken or beef bouillon (cubes)
1 package dry yeast
1 1/2 cups tomato juice
2 cups flour, divided
2 cups wheat germ
1 1/2 cups whole wheat flour
Preheat oven to 325 degrees.
Place the hot water and bouillon cubes in
a large mixing bowl and mash with a fork. Sprinkle yeast over
mixture and let stand about 5 minutes or until yeast is dissolved.
Add the tomato juice, half the flour and the wheat germ and stir
to form a smooth batter. Gradually work in the remaining flour and
the whole wheat flour with your hands. Divide the dough into 4
balls. Roll each ball out on a floured board to about 1/4"
thick. Cut into shapes and place on ungreased cookie sheets about
an inch apart. Bake for 1 hour, then turn off the heat and let
biscuits dry in oven for about 4 hours or overnight with the door
propped open slightly. Store in an airtight container.
