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Questions From ReadersThe Watchtower—1982 | March 1
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A small amount of whole wheat floura can be mixed with a little water. The slightly moist dough is rolled thin and then baked on a flat (slightly oiled) cooking sheet until the bread is dry and crisp.
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Questions From ReadersThe Watchtower—1982 | March 1
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a Wheat flour is preferable, for that is what the Jews used for their unfermented cakes. But if it is very difficult to obtain wheat flour, unfermented “bread” made from rice, corn or other grain flour could be used.
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