Latvian Rupjmaize Bread (Printable)

Dense Latvian rye loaf with caraway seeds, robust crust and moist crumb ideal for slicing and toasting.

# What You Need:

→ Bread Dough

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

→ For Baking

09 - Additional rye flour for dusting

# Directions:

01 - Combine warm water, molasses or honey, and yeast in a large bowl; stir gently and let sit for 10 minutes until foamy.
02 - Add rye flour, bread flour, salt, and caraway seeds to the yeast mixture and stir with a wooden spoon until a sticky dough forms.
03 - Pour in vegetable oil and knead by hand or with a dough hook for 5 to 7 minutes until smooth and elastic, noting the dough will remain sticky.
04 - Shape the dough into a ball, place in an oiled bowl, cover with plastic wrap or damp towel, and allow to rise at room temperature for 12 to 16 hours until doubled.
05 - Punch down dough, transfer to a floured surface, shape into a round or oval loaf, and place on parchment-lined baking sheet or in greased loaf pan.
06 - Cover and let rise for 45 to 60 minutes until puffy.
07 - Preheat the oven to 425°F (220°C).
08 - Dust loaf top with rye flour and optionally score with a sharp knife.
09 - Bake in the center of the oven for 45 to 50 minutes until deeply browned and a hollow sound is heard when tapping the bottom.
10 - Remove loaf from oven and cool completely on a wire rack before slicing. Toast slices for best flavor.

# Expert Suggestions:

01 -
  • It's a bread that actually improves as it cools, so you can make it ahead without regret.
  • The caraway seeds taste almost toasted and warm, like someone whispered spice into the dough.
  • One loaf feeds you for days because the crumb is so satisfying you don't need much.
02 -
  • The long, cold rise is not optional—it's where all the flavor lives. Rush this and you'll have bread instead of rupjmaize.
  • Rye dough is stickier than wheat dough by design, so trust the recipe over your instinct to add flour.
  • This bread tastes better on day two than day one, so don't judge it fresh from the oven.
03 -
  • If your kitchen runs cold, place the dough in an unplugged oven with the light on—the warmth from the bulb creates a gentle, consistent environment for rising.
  • The tap test is real: a fully baked loaf sounds hollow when you tap the bottom because the interior has set completely and pulls away from the crust slightly.
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