Instructions: Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved. Add the tomato juice, half the All-Purpose flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining All-Purpose 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 out shapes and place on ungreased cookie sheets about an inch apart. Bake in a 330F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours longer. Store in airtight container.

NOT FOR HUMAN CONSUMPTION!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.