Finnish Rye Bread (Suomalaisruisleip?)

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

1 package active dry yeast
1 1/4 cups warm water* (105 to 115 degrees F)
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
Butter or margarine, softened

Dissolve yeast in warm 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 the 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. 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-inch round pan. Cover; let rise until double, about 1 hour.

Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. 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.