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4 1/2 cups Sprouted Whole Wheat Pastry Flour (540g)
½ cups Scant, Light Brown Sugar (100g)
1-½ teaspoon Baking Soda
1 teaspoon Salt
½ cups Molasses (173g)
2 cups Buttermilk (490g)
½ cups Butter, Melted (112g)
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