Finnish Rye Bread

This is a good basic rye bread. I'm not personally a big fan of caraway seeds, so I prefer this type of rye bread that omits that ingredient.Finnish Rye Bread
1 1/3 cups water
2 tsp. yeast
1 Tbsp. brown sugar
1 1/2 Tbsp. canola oil
2 tsp. salt
1 cup dark rye flour
3 cups bread flour

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add sugar, oil, salt, rye flour and half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 35 to 40 minutes until loaves are golden and wooden skewer comes out clean. Brush loaves with melted butter while still warm. Cool on wire rack.