4 tablespoons active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 teaspoons white sugar
4 teaspoons active dry yeast
2 1/2 cups rye flour
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup margarine, melted
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, dissolve yeast and warm water in warm water until a sticky dough is formed. Leave it behind.
When the dough has pulled together, stir in sugar, melted margarine, salt and margarine; add to the yeast mixture. Mix well and stir until the dough starts to pull together. Turn the dough out onto a lightly floured surface; knead until smooth. Shape the dough into rounds. Place rounds onto ungreased baking sheets. Brush with margarine, using a wooden spoon, until crisp.
Bake in preheated oven until bubbles form on the top of the loaf of bread, about 45 minutes. Let cool in pan for about 15 minutes before removing from pan. Cool completely on racks.