Latvian Rupjmaize Bread (Printable View)

Dense dark rye bread with caraway seeds, robust crust, and moist crumb, perfect for slicing and toasting.

# 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 (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

# How to Make:

01 - Combine warm water, molasses or honey, and active dry yeast in a large mixing bowl. Stir gently and allow to rest 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 the dough by hand or using 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 and transfer to a lightly oiled large bowl. 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 place on a lightly floured surface. Shape into a round or oval loaf and transfer to a parchment-lined baking sheet or greased loaf pan.
06 - Cover and allow the dough to rise for an additional 45 to 60 minutes until puffy.
07 - Preheat the oven to 425°F (220°C) during the second rise.
08 - Dust the top of the loaf with rye flour and, optionally, score the surface with a sharp knife.
09 - Bake the loaf in the center of the oven for 45 to 50 minutes until the crust is deeply browned and the bottom sounds hollow when tapped.
10 - Remove from oven and cool completely on a wire rack before slicing. For enhanced flavor, slice and toast prior to serving.

# Expert Tips:

01 -
  • The crust cracks and sings when you slice it warm, and the interior stays moist for days, making it better each time you toast it.
  • One loaf fills your kitchen with a smell so good you'll find yourself making excuses to bake it again.
  • It pairs perfectly with everything from simple butter and salt to smoked fish, stews, or even just standing at the counter eating it plain.
02 -
  • The dough will always feel stickier than wheat bread dough—this is completely normal for rye and not a sign you've done something wrong. Fighting it by adding more flour only makes the bread dry and dense.
  • Toasting the caraway seeds before adding them changes the entire character of the bread from merely good to something people remember and ask for again.
  • The long overnight rise isn't laziness; it's essential to developing the complex flavor and proper texture that makes this bread special.
03 -
  • If your kitchen is cold, the overnight rise might take longer than 16 hours, and that's fine—let the dough tell you when it's ready by doubling in size rather than watching the clock.
  • The dough should feel tacky but not falling apart; if it's genuinely unmanageable, add a tiny bit more flour, but trust that what feels wrong to wheat-bread hands is actually correct for rye.
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