Title: Finnish rye bread
 Categories: Bakery, Finnish, Breads
      Yield: 1 Loaf
 
  1 1/2 c  Beer or potato water
      2 tb Margarine
      1 ts Salt
      1 tb Dry yeast
    1/2 c  Warm water
      1 tb Sugar
      2 c  Dark rye flour
  1 1/2 c  White flour
 
  Heat 1 1/2 c liquid to lukewarm, stir in the margarine & salt & set
  aside to cool.
  
  Dissolve yeast in warm water with the sugar.  Let stand till yeast
  bubbles. Stir into the cooled liquid.  Add rye flour & beat till
  smooth. Add white flour a little at a time, stirring after each
  addition. Add enough flour to make a stiff dough.  You may need more
  flour than called for above. Form the dough into a ball, cover with a
  damp cloth & let rise for 15 minutes. Oil a large bowl.
  
  Knead dough for 5 minutes until smooth.  Place dough in oiled bowl,
  covre & let rise till doubled in volume.
  
  Punch down, gently knead for 1 minute & divide into two parts & place
  each part into an oiled loaf pan.  Cover & let rise till almost
  doubled. Bake for 30 minutes at 375F.
  
  "Sundays at Moosewood Restaurant"