Latvian Rupjmaize Bread (Print View)

Dense Latvian dark rye loaf with caraway seeds, robust crust, and moist crumb.

# Components:

→ Bread Dough

01 - 4 cups dark rye flour
02 - 3/4 cup bread flour
03 - 1 packet (7 g) active dry yeast
04 - 1 1/2 cups warm water (about 105°F)
05 - 2 tbsp molasses or dark honey
06 - 2 tsp salt
07 - 2 tsp caraway seeds
08 - 1 tbsp vegetable oil, plus extra for greasing

→ For Baking

09 - Additional rye flour for dusting

# Directions:

01 - Combine warm water, molasses or honey, and active dry yeast in a large mixing bowl. Stir gently and let sit for 10 minutes until the mixture becomes foamy.
02 - Add rye flour, bread flour, salt, and caraway seeds to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
03 - Drizzle in vegetable oil and knead the dough by hand or with a dough hook for 5 to 7 minutes until smooth and elastic, noting that the dough will remain sticky, characteristic of rye bread.
04 - Shape dough into a ball, lightly oil a large bowl, place dough inside, cover with plastic wrap or damp towel, and let rise at room temperature for 12 to 16 hours until doubled in size.
05 - Punch down dough and transfer to a floured surface. Shape into a round or oval loaf and place on parchment-lined baking sheet or greased loaf pan.
06 - Cover the shaped dough and allow it to rise for 45 to 60 minutes until puffed.
07 - Preheat the oven to 425°F (220°C).
08 - Dust the loaf’s surface with rye flour and optionally score the top with a sharp knife for decoration and controlled expansion.
09 - Bake in the center of the oven for 45 to 50 minutes until crust is deeply browned and the loaf sounds hollow when tapped on the bottom.
10 - Remove from oven and cool completely on a wire rack before slicing. For optimal flavor, toast slices prior to serving.

# Expert Advice:

01 -
  • The long fermentation creates a complexity that makes this bread taste like it came from a European bakery, not your kitchen.
  • One loaf lasts days and gets better as it sits, making it the opposite of delicate white bread drama.
  • Caraway seeds add a subtle warmth that people taste but can never quite identify, which is always fun at the table.
02 -
  • The dough should stay slightly sticky throughout—if you add too much flour trying to make it less sticky, you'll end up with a dense, tight crumb instead of the moist open structure rupjmaize is known for.
  • Don't rush the overnight rise; this bread tastes completely different at 8 hours versus 16 hours, and the longer fermentation is what creates that complex, slightly tangy flavor.
03 -
  • If your kitchen is cool, place the dough in an unplugged oven with the light on, or in a microwave with a mug of hot water—warmth helps fermentation, but the overnight rise at room temperature is genuinely preferable if your house isn't frigid.
  • The hollow-tap test at the end is real and reliable; if it doesn't sound hollow, give it another 5 minutes and check again—overbaked bread is better than underbaked rye, which stays gummy inside.
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