Latvian Rupjmaize Traditional Bread (Printable)

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

# Ingredient List:

→ 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 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

# How to Make:

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

# Expert Tips:

01 -
  • The long, slow rise builds complexity you can actually taste—molasses and caraway dancing in ways they never could in a quick bread.
  • One loaf lasts days and somehow gets better as it sits, perfect for people who bake once and eat all week.
  • It's the rare bread that tastes expensive and rustic at the same time, impressive enough for guests but honest enough for yourself.
02 -
  • Rye dough is supposed to be stickier than wheat dough—if you knead it thinking it should feel like regular bread, you'll add too much flour and end up with something dense in the wrong way (dense and dry instead of dense and moist).
  • That long first rise isn't laziness; it's the only way rye develops real flavor, so don't skip it or try to speed it up with heat.
  • The crust will be thick and chewy, not crispy like French bread—that's the Latvian way, and it's perfect for toasting or soaking up butter.
03 -
  • If your kitchen is cold, the dough might need longer than 12 hours to rise fully—it's temperature-dependent, so go by how the dough looks, not the clock.
  • Inverting the loaf halfway through baking ensures the bottom doesn't brown too quickly while the inside finishes cooking, though if your oven bakes evenly, you can skip this step.
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