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1
In a stand mixer with a paddle attachment, combine the flours, rice (if using), salt, and yeast.
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2
Stir briefly on low to combine.
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3
Add the oil, demi or glace, and just enough beef stock to bring everything together into a shaggy mass (rough ball).
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4
You may not need all of the stock.
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Switch to the dough hook and mix on low speed for 2 minutes, then increase speed by one notch and mix until firm and satiny, but not tacky to the touch (5-7 minutes more).
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6
Transfer to a lightly oiled bowl and cover.
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Allow to rise at room temperature until doubled in size, about 90 minutes.
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8
Or, retard the dough in the fridge overnight (see tips below).
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9
Transfer the dough to a lightly oiled counter.
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10
Press the dough into a square and dust the top lightly with flour.
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Roll it out to a paper-thin sheet measuring about 15x12 (38cmx30cm).
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You may have to allow the dough to relax for 5-10 minutes from time to time.
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At these times, lift the dough from the counter, and then lay it back down.
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Cover with a towel or plastic wrap while it relaxes.
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After rolling to the desired thickness, allow to rest for 5 minutes, then transfer to a parchment-lined baking sheet.
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16
Trim off the excess if the dough hangs over the edge of the pan.
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Preheat the oven to 375 and adjust the rack to the middle position.
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Mist the top of the dough with water and sprinkle with your desired toppings sparinglya little goes a long way.
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Precut the dough into squares a good size for your dog (mine were about 1x1).
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They dont need to be fully separatedjust well scored.
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Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top.
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When baked, remove the crackers from the oven, and let them cool in the pan for 10 minutes.
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23
Separate into individual treats and store in a sealed container in the fridge for up to 2 weeks.
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24
Freeze for up to 2 months.
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Tips:
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26
I added cooked brown rice to the dough because I had ita little roughage never hurt anyone.
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27
Ditto for the glace de viandea little dramatically reduced brown stock never hurts when you want beefy flavour.
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28
That said, I wouldnt go out of my way to make it just for this recipe.
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He is A DOG, after all.
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30
I always save the trimmings when we have a rack of lamb.
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(Which is basically when I find it in the meat departments Expiring Today bin at the grocery store.
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What can I say?
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My mother and grandmothers lived through the Depression.
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I watched.
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I learned.)
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36
Trimmings from pork or beef would work well, too.
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I put the trimmings on a rack to allow them to drain while they roast in a 375 degrees oven until a crispy, golden brown.
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When theyre cool, chop finely and sprinkle on top of the moistened dough.
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Other topping ideas: crushed fennel seed, flax seed, chopped parsley, grated cheese, etc.
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Please ensure that none of your chosen toppings are harmful to your dog (like onions, garlic, and chocolate for example).
