Our next door neighbors have a German Shepherd, Ty, that Case watches everyday from our kitchen window. He desperately wanted to make him a treat.
Then he started naming all of his doggy friends.
So we got to work.
2 cups all-purpose flour, plus more for surface
1/2 cup wheat germ
1/2 cup brewer's yeast
2 teaspoons salt
3 tablespoons canola oil
1 1/2 cups homemade or store-bought low-sodium chicken stock
Preheat oven to 400 degrees. Line 2 baking sheets with parchment. Combine flour, wheat germ, brewer's yeast, and salt in a large bowl. Place canola oil in a large bowl. Add flour mixture to oil in 3 additions, alternating with 1 cup stock; mix until combined.
Knead dough on a lightly floured surface for 2 minutes (dough will be sticky). Roll out dough to 1/4-inch thickness. Cut out shapes. Transfer to baking sheets. Freeze for 15 minutes. Bake for 20 minutes, rotating sheets and lightly brushing with remaining 1/2 cup chicken stock halfway through. Turn oven off, and let stand in oven for 40 minutes.
Can be stored at room temperature for up to one month.