a large bowl mix all-purpose, whole-wheat and rye flours, bulgur,
cornmeal, dry milk and salt. Sprinkle yeast over warm water
and stir to dissolve. Add yeast mixture and 2 cups of the broth
to flour mixture. Mix well with hands (dough will be very stiff)
if necessary, add a little more broth. On a floured surface
roll out dough to 1/4-inch thickness. Cut into desired shapes
and put on ungreased baking sheets. Beat egg and milk together.
Brush biscuits lightly with egg-milk mixture. Bake 45
minutes at 300 degrees. Turn oven off and let biscuits remain
in closed oven overnight. Makes 11 1/2 dozen biscuits.