ISO recipe for Jewish ye Bread

I am looking for a recipe for ewish Rye bread like Rosens.

I have a couple of questions. Is Rosens a dark or light rye bread? Would you like a recipe for a bread machine?

I'm looking for the usual rye bread recipe that I have used. The last rye bread that I made was onion rye which was delicious, but the recipe called for fresh chopped onions instead of powdered onion. The fresh onions shortened the life of the bread --- I had to use it up quickly.

Bobbijoaz

osens rye is a light rye with and without carawayseeds.

I think this is the one that I used.

Light Rye

1 1/4 tsp. yeast
1/2 cup lukewarm water
1+1/2 cups lukewarm milk
3 cups light rye flour
3 cups bread flour or unbleached flour
1 tsp. salt
3 Tbs. olive oil

Mix the yeast in the warm water and let sit for 5 minutes (I use instant yeast and mix it with the flour and skip this step.)

Mix the flours and salt together in a large bowl and make a well in the center. Add the oil, yeast mixture and as much of the milk as necessary to make a soft, manageable dough. (Here in this dry climate, sometimes I have to put in a Tbs. or 2 extra liquid. to get a nice soft dough)

Turn it out onto a floured surface and knead thoroughly until smooth and elastic. Return the dough to the bowl, cover and leave in a warm place until doubled in bulk.

Punch the dough down and shap into an oval loaf. Place on a floured baking sheet, cover and leave in a warm place for another 30 minutes or until doubled in size.

Scatter a little extra flour over the loaf (I skipped this) then bake in preheated 425 degree F oven for 35 to 40 minutes. Cool on a wire rack.