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. ---------------------------------------------------------------------------
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