Latvian Rupjmaize Bread (Printable Version)

A dense rye loaf with caraway seeds and a robust crust, ideal for hearty sandwiches or 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 (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

# Step-by-Step Guide:

01 - In a large mixing bowl, combine warm water, molasses or honey, and yeast. Stir gently and let rest for 10 minutes until foamy.
02 - Add rye flour, bread flour, salt, and caraway seeds to the bowl. Mix with a wooden spoon until a sticky dough forms.
03 - Drizzle in vegetable oil and knead by hand or with a dough hook for 5 to 7 minutes until the dough is smooth and elastic, noting it will remain sticky.
04 - Shape dough into a ball, lightly oil a large bowl, place dough inside, cover with plastic wrap or damp towel, and let rise at room temperature for 12 to 16 hours until doubled in size.
05 - Punch down 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. Cover and let rise for another 45 to 60 minutes until puffy.
06 - Preheat oven to 425°F. Dust loaf top with rye flour and optionally score the surface with a sharp knife.
07 - Bake on center rack for 45 to 50 minutes until deeply browned and hollow when tapped on bottom.
08 - Remove from oven and cool completely on a wire rack before slicing. For best results, slice and toast prior to serving.

# Expert Tips:

01 -
  • The long, lazy overnight rise means you do almost nothing until morning, then a few hours later you have the kind of bread that actually improves for days.
  • One loaf feeds you for nearly two weeks and gets better as it sits, unlike delicate breads that go stale.
  • It pairs with everything from butter to smoked fish, and toasted slices are nearly addictive.
02 -
  • The long rise is not optional; it's where all the flavor develops, so don't rush it or try to speed it up with more yeast.
  • Rye dough is naturally stickier than wheat dough, and that stickiness is a feature, not a flaw—embrace it and you'll get a moister, more tender crumb.
  • Always cool the bread completely before slicing, or you'll tear the crumb and trap steam inside, making it gummy.
03 -
  • If your kitchen is cold, the overnight rise might take longer—up to 18 hours—which is absolutely fine and actually makes the flavor even deeper.
  • A spritz of water on the oven walls or a pan of hot water on the lower rack during the first half of baking creates steam, which gives you an even darker, crispier crust.
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