To make rolls, use soft water and milk, or a little cream; make a stiff dough and knead it as for crackers. Bake on the grate of the oven. These are sweet and delicious. They require thorough mastication, which is a benefit to both the teeth and the stomach. They make good blood, and impart strength. With such bread, and the abundant fruits, vegetables, and grains with which our country abounds, no greater luxuries should be desired.—The Review and Herald, May 8, 1883 (CD 320.1) MC VC

Whole-Wheat Bread Better Than White VC

504. Fine-flour bread cannot impart to the system the nourishment that you will find in the unbolted-wheat bread. The common use of bolted-wheat bread cannot keep the system in a healthy condition. You both have inactive livers. The use of fine flour aggravates the difficulties under which you are laboring.—Testimonies for the Church 2:68, 1868 (CD 320.2) MC VC

505. For use in breadmaking, the superfine white flour is not the best. Its use is neither healthful nor economical. Fine-flour bread is lacking in nutritive elements to be found in bread made from the whole wheat. It is a frequent cause of constipation and other unhealthful conditions.—The Ministry of Healing, 300, 1905 (CD 320.3) MC VC

[Unbolted or Graham Flour the Best for the Body—171, 495, 499, 503]
[Grains to Be Used in Natural State—481]
[Graham Bread in Camp Meeting Diet—124]
[A Religious Duty to Know How to Make Good Bread from Unbolted Wheat Flour—392] (CD 320) MC VC