This is just like the bread my Danish grandma used to make, and I've been trying to duplicate it for thirty years! The amounts are a bit off, though (I wonder whether there was an attempt to translate from metric to English). I used 2 c. of the potato water, 1 tbsp. yeast, same amounts of sugar, salt, and molasses. The recipe, though, doesn't call for rye. I used 2 c. rye flour, 1 c. high gluten white flour, and 1 cups regular high protein bread flour (I live in Montana, so that's the "standard" flour). The " " is to get the dough to the proper consistency. The rest of the instructions were spot on. Oh, pans were "medium," not as large as the regular American loaf pans. Thanks!