Preheat oven to 300 degrees.

Pour the water, sugar and yeast into a large bowl and let stand for about 5 minutes.

Add the chicken bouillon cubes, crushing them with a fork as you stir them inches

Add the tomato juice, half of the all-purpose flour and the wheat germ. Stir with a large spoon to form a smooth batter.

Stir in the remaining all-purpose and whole wheat flours This will make the dough very dry and stiff, so you'll probably have to use your hands to finish mixing.

Sprinkle flour on your cutting board, then take a handful of dough out and work into a small ball shape.

With a rolling pin, flatten the ball to about 1/4-inch thick on the cutting board. If the dough is too sticky, add a little more flour.

Use a knife or cookie cutter to cut out shapes and place them on a cookie sheet (I used a Silpat sheet and it worked beautifully).

Finish with the remaining dough.

Bake at 300 degrees F for about an hour. Turn the oven off and leave the biscuits in there to dry further for about 4 hours.

Feed to your doggeh and get assaulted by keeses!