Latvian Rupjmaize Bread (Printer-friendly)

Dense Latvian rye loaf with caraway seeds, ideal for slicing, toasting, and rich flavor.

# What You 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

# Steps:

01 - Combine warm water, molasses (or honey), and active dry yeast in a large mixing 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. Mix 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 the dough into a ball, lightly grease a large bowl and 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 the risen dough and transfer to a lightly floured surface. Shape into a round or oval loaf and place on a parchment-lined baking sheet or greased loaf pan.
06 - Cover the shaped loaf and let rise for 45 to 60 minutes until puffy.
07 - Preheat oven to 425°F. Dust top of loaf with rye flour and optionally score with a sharp knife.
08 - Bake in the center of the oven for 45 to 50 minutes until deeply browned and the loaf sounds hollow when tapped on the bottom.
09 - Remove loaf from oven and cool completely on a wire rack before slicing. Toast slices before serving for best flavor.

# Top Tips:

01 -
  • The caraway and molasses create a scent that fills your kitchen for hours and makes everyone ask what youre making.
  • It slices beautifully once cool and toasts into something almost candy-like on the edges.
  • One loaf lasts all week if you resist eating it warm, which I never do.
02 -
  • Rye dough will always feel stickier than wheat dough. Resist the urge to add more flour or youll end up with a brick.
  • The long first rise develops the flavor. Rushing it makes the bread taste flat and one-dimensional.
  • Let it cool all the way before slicing. I ruined my first loaf by cutting into it warm and the whole thing turned gummy.
03 -
  • Toast caraway seeds in a dry pan for thirty seconds before adding them to the dough. The difference is small but unmistakable.
  • Use a spray bottle to mist the oven walls with water right before you put the loaf in. The steam helps the crust develop that deep, crackly finish.
  • Slice with a serrated knife using a sawing motion, not pressure, or the crumb will tear.
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