3 1/2 cups whole wheat flour
2 cups all purpose flour
1 cup rye flour
2 cups rolled oats
1 package active dry yeast
1/4 cup warm water
2 cups beef stock or milk
2 eggs

Preheat oven to 300°.

In a large mixing bowl, combine all of the flours and the oats. Dissolve the yeast in warm water. Whisk together the beef stock, eggs and yeast.

Make a “well” in the dry ingredients and pour the wet ingredients into that space. Stir in the mixture with a wooden spoon until it becomes too stiff to continue. Knead the dough for about 3-4 minutes, until it is a uniform mass.

Roll the dough into 1/4-inch sheets and cut into desired shapes. Place biscuits on a cookie sheet lined with parchment paper.

Bake at 300° for 40-45 minutes. Turn off the heat and allow them to dry in the oven for several hours or overnight.