FINNISH RYE BREAD

1 package active dry yeast
1-1/4 cups warm potato water or warm water (105 to 115°)
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
1-1/2 teaspoons salt
1-1/4 cups medium rye flour
1-1/2 to 2 cups all-purpose flour
Margarine or butter, softened

Dissolve yeast in water in large bowl. Stir in brown sugar. oil salt and 1 cup of the rye flour. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover;
let rest 10 to 15 minutes. Knead until smooth and elastic. about 5 minutes. place in greased bowl; turn greased side up. Cover; let rise in warm place until double. about 1 hour.
Punch down dough; shape into round, slightly flat loaf. place in greased round baking pan. 9 x 1-1/2 inches. Cover; let rise until double. about 1 hour.
Heat oven to 375 degrees; Bake until loaf sounds hollow when tapped. 40 to 50 minutes. Remove from pan immediately. Brush top of loaf with margarine; cool on wire rack.

1 loaf (12 slices).