Latvian Rupjmaize bread loaf (Printable)

Dense 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 tbsp molasses or dark honey
06 - 2 tsp salt
07 - 2 tsp caraway seeds
08 - 1 tbsp vegetable oil (plus additional 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 mixing bowl. Stir gently and allow to 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 with plastic wrap or a damp cloth, 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 dough and let it rise for an additional 45 to 60 minutes until puffy.
07 - Preheat oven to 425°F. Dust the loaf surface with rye flour and optionally score the top with a sharp knife.
08 - Bake the loaf in the center of the oven for 45 to 50 minutes until deeply browned and hollow-sounding when tapped on the bottom.
09 - Remove bread from oven and cool completely on a wire rack before slicing. For best flavor, slice and toast before serving.

# Expert Advice:

01 -
  • The crust crackles when you tear it, and the crumb stays moist for days without going stale.
  • Caraway seeds release their fragrance as the dough rises, filling your kitchen with warmth you didn't know you needed.
  • It's one of those rare breads that tastes better the next day, especially toasted with salted butter.
02 -
  • Rye dough is sticky by nature. Resist the urge to add more flour or you'll end up with a brick instead of a loaf.
  • The overnight rise isn't optional. It's what gives rupjmaize its deep, slightly sour complexity.
  • If your loaf doesn't sound hollow when tapped, put it back in the oven for another five minutes. Underbaked rye bread is dense and gummy.
03 -
  • Use a kitchen scale to measure the rye flour. It's denser than wheat flour, and volume measurements can throw off the hydration.
  • Let the loaf cool for at least two hours before slicing, or the crumb will stick to your knife and tear.
  • If you want a more authentic texture, replace half the bread flour with more rye and expect an even denser, chewier loaf.
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