Latvian Rupjmaize Bread (Printable Version)

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

# Ingredient List:

→ 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 (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

# Step-by-Step Instructions:

01 - Combine warm water, molasses or honey, and active dry yeast in a large mixing bowl. Stir gently and allow to sit for 10 minutes until foamy.
02 - Add dark 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 by hand or using a dough hook for 5 to 7 minutes until the dough is smooth and elastic, though still sticky.
04 - Shape the dough into a ball, coat a large bowl with oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature for 12 to 16 hours, until doubled in size.
05 - Punch down the risen dough and transfer it to a lightly floured surface. Shape into a round or oval loaf and place on parchment-lined baking sheet or into a greased loaf pan.
06 - Cover the loaf and allow it to rise for 45 to 60 minutes until puffy.
07 - Set the oven temperature to 425°F (220°C) to preheat.
08 - Dust the top of the loaf with rye flour and optionally score with a sharp knife for decorative effect.
09 - Bake the bread in the center of the oven for 45 to 50 minutes, until it is deeply browned and sounds hollow when tapped on the bottom.
10 - Remove the bread from the oven and cool completely on a wire rack before slicing. For authentic flavor, slice and toast before serving.

# Expert Advice:

01 -
  • The long, slow rise builds a flavor so complex you'll actually crave it—not just eat it out of habit.
  • One loaf fills your entire home with the smell of caramelized rye and spice, and somehow makes ordinary butter taste like a luxury.
  • It's forgiving enough for a beginner but rewarding enough to master, which means you'll keep baking it.
02 -
  • The dough will feel stickier and more alive than wheat breads—this isn't a mistake, it's the nature of rye, and fighting it only makes things harder.
  • That long first rise isn't optional; it's where rye develops its signature deep flavor and complex aroma that makes this bread worth the wait.
  • Toasting your caraway seeds before adding them transforms them from pleasant to unforgettable—the difference is remarkable and worth the extra two minutes.
03 -
  • A spray bottle of water in the oven during baking helps create that deep, crackling crust that makes rupjmaize unmistakable.
  • If your kitchen is cold, the dough will rise more slowly—this is fine and actually deepens the flavor even further, so embrace the pace your home sets.
  • The hollow-tap test for doneness is more reliable than color alone; a finished loaf should sound like a drum when you tap its bottom.
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