Latvian Rupjmaize Bread (Print Version)

Dense rye loaf with molasses and caraway seeds, offering robust crust and moist crumb for versatile serving.

# Components:

→ 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

# Directions:

01 - Combine warm water, molasses or honey, and active dry yeast in a large bowl. Stir gently and let 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 with a dough hook for 5 to 7 minutes until the dough is smooth and elastic but still sticky.
04 - Shape dough into a ball, lightly 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 the risen dough, transfer to a floured surface, and shape into a round or oval loaf. Place on a parchment-lined baking sheet or greased loaf pan.
06 - Cover the loaf and let it rise for 45 to 60 minutes until puffy.
07 - Preheat the 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 center rack for 45 to 50 minutes until deeply browned and the loaf sounds hollow when tapped underneath.
10 - Remove from oven and cool completely on a wire rack. Slice and toast before serving.

# Expert Advice:

01 -
  • This bread keeps for days and somehow tastes better on day two, making it perfect for people who bake once and eat all week.
  • The long fermentation creates a complexity that store-bought rye can't touch—it's tangy, nutty, and deeply satisfying without being fussy.
  • One loaf feeds a crowd and costs almost nothing, which feels like a small kitchen victory every single time.
02 -
  • Rye dough is supposed to be stickier than wheat dough, and fighting this instinct is where most home bakers go wrong—trust the process and embrace the stickiness.
  • The long overnight fermentation isn't optional for authentic flavor; rushing this bread into a 2-hour rise will give you something that tastes fine but misses the complex, slightly sour character that makes rupjmaize special.
  • Slice the bread when it's completely cool, or you'll compress the crumb and end up with a dense, gummy interior instead of the open, forgiving texture you're after.
03 -
  • Use water that's about 40°C (105°F)—warm enough to activate the yeast but not so hot it kills it; if you're unsure, use water that feels like a comfortable bath on the inside of your wrist.
  • Don't skip cooling the loaf completely before slicing; this is the one non-negotiable step that separates a professional result from a disappointing, dense crumb.
  • Make extra and freeze slices because once you understand how good this bread can be, you'll find yourself reaching for it constantly.
Return