Directions:
- Place all ingredients in your bread machine in the order recommended by the manufacturer. Select the dough or manual cycle and press start.
- Stop the machine 5 minutes after the first kneading has gotten fully underway. Turn the dough out onto a floured board; dust board as needed to prevent sticking.
- Let the dough rest about 10 or 15 minute Then choose your method: 1. Roll 1/2 thick and cut out shapes 2. Pull off small (or large) lumps and mold bone shapes with your hands.
- Bake at 250 degrees for 45 minutes on a vegetable-spray or parchment covered baking sheet.
- Let them cool & dry out overnight. This is how they stay crunchy. Store in airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.25 Kcal (81 kJ) | ||
| Calories from fat | 2.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 0% | |
|---|---|---|---|
| Cholesterol | 1.97mg | 1% | |
| Sodium | 68.8mg | 3% | |
| Potassium | 17.56mg | 0% | |
| Total Carbs | 3.44g | 1% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 0.75g | 1% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 169.59 Kcal (710 kJ) | ||
| Calories from fat | 19.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 0% | |
|---|---|---|---|
| Cholesterol | 17.38mg | 1% | |
| Sodium | 606.03mg | 3% | |
| Potassium | 154.7mg | 0% | |
| Total Carbs | 30.33g | 1% | |
| Sugars | 2.1g | 1% | |
| Dietary Fiber | 2.58g | 1% | |
| Protein | 6.58g | 1% | |
| Vitamin C | 2.7mg | 1% | |
| Iron | 1.8mg | 1% | |
| Calcium | 88.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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