Recipe for cooking finnish rye bread

Recipes from Norway, Sweden and Finland :: Scandinavian Quick and Yeast Breads

To serve this loaf, cut it into wedges, and spread with butter or soft, mild cheese.

1 pkg. active dry yeast
1 1/4 (one and one-fourth) c. warm water* (105 to 115 degrees fahrenheit)
1 Tbsp. packed brown sugar
1 Tbsp. canola (or other vegetable) oil
1 1/2 tsp. salt
1 1/4 (one and one-fourth) c. med. rye flour
1 1/2 to 2 c. flour
Butter or butter-replacement, softened

Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 c. of the rye flour. Beat until smooth. Stir in enough flour to make the dough easy to handle. Turn dough onto surface that has been sprinkle and distributed with the remaining rye flour. Cover; let rest 10 to 15 mins.

Knead until smooth and elastic, about 5 mins. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.

Punch down dough; shape into a round, slightly flat loaf. Place in greased 9 x 1 1/2-in. round pan. Cover; let rise until double, about 1 hour.

Preheat oven to 375 degrees fahrenheit. Bake until loaf sounds hollow when tapped, 40 to 50 mins. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack.

* Potato water can be substituted for the water. This is the water in which potatoes have been cooked. This is traditional for Finnish Rye Bread.