2 - 1/4 oz. packages active dry yeast
2 cups warm water (110 - 115) divided
1/4 cup packed brown sugar
1 tablespoon caraway seed
1 tablespoon vegetable oil
2 teaspoons salt
2 1/2 cups rye flour
2 3/4 to 3 1/4 cups all-purpose flour, divided

In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water. Mix well. Stir in rye flour and 1 cup all-purpose flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, divide in half. Shape each half into a ball. Place in two greased 8 inch round cake pans. Flatten balls to a 6 inch diameter. Cover and let rise until nearly doubled, about 30 minutes.

Bake at 375 for 25 - 30 minutes or until golden brown.