Dissolve yeast in warm water in large bowl.
Stir in brown sugar, oil, salt and 1 cup of the rye flour.
Beat until smooth.
Stir in enough all-purpose flour to make the dough easy to handle.
Turn dough onto surface that has been sprinkled with the remaining rye flour.
Cover; let rest 10 to 15 minutes.
Knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; shape into a round, slightly flat loaf.
Place in greased round layer pan, 9 x 1 1/2 inches.
Cover; let rise until double, about 1 hour.
Heat oven to 375°.
Bake until loaf sounds hollow when tapped, 40 to 50 minutes.
Immediately remove from pan.
Brush top of loaf with margarine; cool on wire rack.