Suomalaisruisleipä (Finnish Rye Bread)

• 2 1/4 teaspoons active dry yeast (equilavents listed at bottom of recipe)
• 1 1/4 cups warm potato water (105 to 115 degrees F or)
• 1 tablespoon packed brown sugar
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons salt
• 1 1/4 cups medium rye flour
• 1 1/2 - 2 cups all-purpose flour
• butter, softened

1. Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour.
2. Beat until smooth.
3. Stir in enough all-purpose flour to make the dough easy to handle.
4. Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes.
5. Knead until smooth and elastic, about 5 minutes.
6. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
7. Dough is ready if indentation remains when touched.
8. Punch down dough; shape into a round, slightly flat loaf.
9. Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour.
10. 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.
11. Note: Yeast Equivalents are One package = 2 1/4 teaspoons = 1/4 ounce.

active dry yeast, water, brown sugar, vegetable oil, salt, medium rye flour, flour, butter

Taken from www.food.com/recipe/suomalaisruisleip-finnish-rye-bread-137205 (may not work)