Hiivaleipa (pronounced hee-va-lay-pa) is one of the standard breads of Finland. Its substantial texture makes it ideal for use as lunchbox sandwiches, or as a snack bread served with cold cuts, cheese and pickles.

1 1/2 cups hot water
1 Tbsp sugar
1 Tbsp salt
2 Tbsp butter or margarine
1/2 cup warm water (105*-115*).
1 pkg or cake yeast, active dry or compressed
3 cups rye flour
2 1/2 cups all-purpose flour (about)

Measure hot water into a large mixing bowl. Stir in sugar, salt and butter; cool to lukewarm. Measure warm water into small warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Add yeast mixture and rye flour to lukewarm water mixture. Beat until smooth. Add 2 cups white flour and mix well. Add enough additional flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease all sides. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Punch dough down; divide in half. Shape into loaves. Place in greased 9x5x3-inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes.

Bake in hot oven (400* F.) about 30 minutes or until done. Serve warm with honey.
Makes 2 loaves