https://www.allrecipes.com/recipe/230396/real-ny-jewish-rye-bread/

Real NY Jewish Rye Bread
Recipe from "Dad's world famous"

Submitter's comment:  This rye bread is so delicious, you'll want to make
extra to share with your family, friends, and neighbors.  Having lived in
Northwest Connecticut for over 35 years, in close proximity to NYC with
its great Jewish delis, baking some of the finest rye bread going, I
snagged this recipe from a friend.  Hope you like it!


Servings: 14

Prep Time: 20 mins
Cook Time: 35 mins
Additional Time: 2 hrs 30 mins
Total Time: 3 hrs 25 mins

Ingredients:
2 cups unbleached bread flour (such as King Arthur)
1 cup dark rye flour
3 tablespoons dry potato flakes
2 tablespoons caraway seeds
1 ½ tablespoons demerara sugar
2 ½ teaspoons instant yeast
1 ½ teaspoons sea salt
1 cup warm water
¼ cup canola oil
¼ cup sour pickle juice

Preparation:

Gather the ingredients.

Place bread flour, rye flour, potato flakes, caraway seeds, demerara
sugar, yeast, and sea salt in the bowl of a large stand mixer, fitted
with the paddle attachment. Turn mixer to low, and thoroughly mix dry
ingredients. Beat warm water, canola oil, and pickle juice into dry
ingredients.

Switch to the dough hook attachment, and beat until dough is rough and
shaggy-looking. Cover bowl with plastic wrap, and let rest for exactly 30
mins.

Remove plastic wrap, and knead with the dough hook until smooth, firm,
and only slightly sticky, 6 to 8 mins. Turn dough onto a floured work
surface, and knead until smooth, 1 to 2 more mins.

Form dough into a ball. Lightly oil a large bowl, place the dough in the
bowl, and turn to coat. Cover the bowl with plastic wrap, set into a warm
place, and let rise until nearly double, about 1 hour.

Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface,
shape into a log, and place into the prepared loaf pan.  Cover with a
cloth kitchen towel, and let rise until top of dough has risen slightly
over the top of the pan, 60 to 90 mins.

Place rack in the middle of the oven; preheat the oven to 350 degrees F
(175 degrees C). Bake loaf in preheated oven until golden brown and
cooked through, about 35 mins. The internal temperature of the bread
should be 190 degrees F (90 degrees C). If loaf browns too quickly,
cover loosely with a tent of aluminum foil with the shiny side out.

Remove loaf from the pan, and cool on a wire rack.


Author's Notes:

Apple vinegar, diluted with 3 parts water, can be substituted for the
pickle juice.  Or use olive juice.

Demarara sugar is a variety of lightly processed, so-called "raw" 
sugar, that is in fact refined from raw sugar, but much less so than
granualted sugar and retains a small amount of the original raw sugar's
molasses, leaving it a course-grained, light-brown sugar.  If you cannot 
find it, turbinado sugar is a close-enough substitute, albeit finer,
less sticky, and with less molasses taste.  If you cannot find that,
then any other type of supposedly "raw" sugar, such as "raw cane sugar",
washed sugar, evaporated cane juice, or dried cane syrup, will be
essentially the same thing.  

Demarara sugar is named for the one-time Dutch colony (1745=1815) 
established surrounding the lower Demarara River in present day Guyana,
that name having been borrowed from a Lokono (Arawak) word meaning
"river of the letterwood" (Brosimum guianense).

Potato flakes are a variety of dehydrated, instant mashed potatoes,
typically sold in plastic bags.

Sour pickle juice is a "dill brine" typically sold in large jugs or jars
for making -- no surpirse -- pickles (and other uses, such as marinades,
dressings, and cocktails), and contains water, vinegar, sea solt,
flavouring agents, and colouring agents.  Or, you can, instead, use
the fluid left behind when you finish a jar of dill pickles, because
that's what's left.