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In a large bowl, dissolve yeast in ½ cup warm water.
Add brown sugar, caraway, oil, salt and remaining water; mix well.
Stir in rye flour and 1 cup all-purpose flour; beat until smooth.
Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 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 2 greased 8-in. round baking pans or ovenproof skillets.
Flatten balls to a 6-in. diameter.
Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown.