4 cups whole wheat flour 1/2 cup cornmeal 1 egg 1/4 cup peanut butter 1 1/2 cups water
4 cups whole wheat flour 1/2 cup cornmeal 1 egg 1/4 cup molasses 1/2 teaspoon cinnamon 1 tablespoon canola oil 1 1/2 cups water
Stir each color dough separately. Knead each color, adding flour as necessary, until it is bread dough consistency, only a little stiffer.
Roll light dough on floured surface into a 1/2-inch thick rectangle. Roll the dark dough to the same dimensions. Spritz the top of the light dough with water. Lay dark dough on top. Fold tightly from the long edge like a jellyroll. Wrap in plastic wrap and freeze for 1 hour.
Cut 1/2-inch thick. Bake at 350 degrees F for 1 hour, then turn oven off, crack oven door and leave in until very hard, about 8 hours.
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