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Sunset Centennial Sourdough

1 1/2 lb loaf:
1 c Water
1 c Sourdough starter
3 c Bread flour
1/2 c Rye flour
1 tb Sugar
1 ts Salt
1 pk Active dry yeast

2 lb loaf:

1 1/3 c Water
1 1/3 c Sourdough starter
4 c Bread flour
2/3 c Rye flour
4 ts Sugar
1 ts Salt
1 pk Active dry yeast

Add ingredients to bread machine pan according to manufacturer's directions.

Select basic cycle.

Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

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