Combine flours, brewer's yeast, bulgur, cornmeal, parsley
flakes and dry milk in a large bowl. In a small bowl, combine
dry yeast and warm water. Stir until yeast is dissolved. Add
broth. Stir liquid into dry ingredients, mixing well with hands.
Dough will be very stiff. If necessary, add a little more water or
broth. On a well-flour surface, roll out dough to 1/4" thickness.
Cut with knife or cookie cutter into desired shapes. Transfer
biscuits to cookies sheets and bursh lightly with egg glaze.
Bake at 300F for 45 minutes. Turn off heat and let biscuits dry
out in oven overnight.