Latvian Rupjmaize Bread (Printer View)

A traditional dense Latvian rye loaf with caraway seeds, rich aroma, and hearty crust ideal for toasting.

# What You'll Need:

→ 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 (approximately 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

# Method Steps:

01 - In a large mixing bowl, combine warm water, molasses or honey, and yeast; stir gently and let stand for 10 minutes until foamy.
02 - Add rye flour, bread flour, salt, and caraway seeds to the liquid mixture; 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; dough will remain sticky.
04 - Shape dough into a ball, oil a large bowl, place dough inside, cover, and let rise at room temperature for 12 to 16 hours until doubled in size.
05 - Punch down dough and transfer to floured surface; shape into round or oval loaf and place on parchment-lined baking sheet or greased loaf pan.
06 - Cover and allow dough to rise for 45 to 60 minutes until puffed.
07 - Preheat 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 hollow-sounding when tapped on bottom.
10 - Remove from oven and cool completely on wire rack before slicing; for best flavor, slice and toast before serving.

# Expert Advice:

01 -
  • This bread stays fresh for days and actually improves as it sits, getting deeper and more complex with time.
  • One long rise overnight means you can set it and forget it, waking to dough that's ready to shape without any fuss.
  • It's the perfect canvas for everything from smoked fish to good butter to just standing at the counter eating warm slices straight from the cooling rack.
02 -
  • Rye dough is naturally sticky and wetter than wheat dough; if you add more flour trying to make it feel normal, you'll end up with a dense brick instead of the open, moist crumb this bread is supposed to have.
  • The overnight rise is not optional—it's what transforms simple ingredients into something with real depth and complexity that you can't rush.
  • Check the bottom of the loaf when it comes out of the oven; if it doesn't sound genuinely hollow when tapped, give it another 5 minutes and trust your ears more than the timer.
03 -
  • If your kitchen is cold, the overnight rise might take closer to 16 hours; if it's warm, check at 12 hours—you're looking for doubled size, not the clock.
  • Save a small piece of yesterday's dough if you're making this regularly; it becomes a starter that adds even more depth and tang to the next batch.
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