Finnish Rye Bread Recipe

• 1 package Active Dry Yeast
• 1¼ cups Warm Potato Water (105-115 °F)
• 1 tbsp Packed Brown Sugar
• 1 tbsp Vegetable Oil
• 1 ½ tsp Salt
• 1¼ cups Medium Rye Flour
• 1½ to 2 cups All-purpose Flour
• Butter (softened)

• In a large bowl, dissolve yeast in warm potato water.
• Add brown sugar, vegetable oil, salt and 1 cup of rye flour. Beat until the mixture turns smooth.
• Add enough all-purpose flour to form dough that is easy to handle.
• Sprinkle a smooth surface with rye flour and turn the dough to the surface.
• Cover the dough and let it rest for 10 to 15 minutes.
• Knead the dough for about 5 minutes, till it is smooth and elastic.
• Grease a baking bowl with butter.
• Place the dough in the bowl and turn the greased side facing up.
• Cover it and keep it in a warm place, to let it rise to double its size, say for about 1 hour.
• Punch the dough and shape it into a round, flat loaf.
• Grease a 9 x 1½ inch round pan with butter.
• Place the loaf in the pan and cover it to let it rise till double, for about 1 hour.
• Preheat oven to 375 °F and bake the loaf for 40 to 50 minutes, until it sounds hollow when tapped.
• Remove from pan and brush the top with butter.
• Cool on a wire rack.