3 1/2 cups all-purpose flour
2 cups rye flour
1 cup cornmeal
2 cups cracked wheat
1/2 cup dry milk
4 teaspoons salt
1 envelope active dry yeast
1/4 cup very warm water
2 to 3 cups chicken broth or
    other liquid (e.g. veggie water)
1 large egg, beaten with 1 tablespoon milk

Mix flours, cracked wheat, cornmeal, dry milk and salt in large bowl. Sprinkle yeast over warm water and stir in small bowl. Add yeast and 2 cups of broth to dry ingredients. Mix well with hands (dough will be very stiff). If necessary add a little more broth. Roll out dough on floured surface to 1/4-inch thickness and cut into desired shapes. Place on ungreased sheets. Brush with egg and milk mixture. Bake for 45 minutes at 300 degrees F. Turn off oven and leave in oven overnight.