Latvian Rupjmaize Rye Bread (Printable)

Dense Latvian rye loaf featuring caraway seeds, robust crust, and moist crumb ideal for hearty sandwiches.

# 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 (approx. 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

# How to Make It:

01 - Combine warm water, molasses or honey, and yeast in a large bowl. Stir gently and allow to rest for 10 minutes until foamy.
02 - Add rye flour, bread flour, salt, and caraway seeds to the bowl. Stir with a wooden spoon until a sticky dough develops.
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. 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 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 allow to rise for 45 to 60 minutes until it becomes puffy.
07 - Set the oven to 425°F to prepare for baking.
08 - Dust the top of the loaf with rye flour and optionally score with a sharp knife.
09 - Place the loaf in the center of the oven and bake for 45 to 50 minutes until deeply browned and hollow-sounding when tapped underneath.
10 - Remove the bread from the oven and cool completely on a wire rack. Slice and toast before serving to enhance flavor and texture.

# Expert Advice:

01 -
  • This bread has a magic ability to taste even better the next day when toasted with butter, making it perfect for planning ahead.
  • One loaf feeds you for days and actually freezes beautifully, so you're always stocked with something real and nourishing.
  • The long fermentation does the heavy lifting—your hands-on time is minimal, leaving you free to do other things while the dough quietly transforms.
02 -
  • Rye dough is supposed to be stickier than wheat dough, and that's not a mistake—it's what gives rupjmaize its characteristic moist, tender crumb, so resist the urge to add extra flour.
  • The long fermentation is non-negotiable; rushing this bread by using more yeast and shorter rising time gives you something that tastes flat and doesn't develop that signature tangy depth.
  • If your loaf doesn't sound hollow when you tap it after 50 minutes, give it another 5–10 minutes; underbaking leaves a gummy center that doesn't improve with time.
03 -
  • The overnight fermentation is your friend; it lets you bake fresh bread in the morning with almost no active work, and the flavor is incomparably better than a fast dough.
  • If your kitchen is cold, the dough might need up to 18 hours for that first rise—just go by sight (doubled in size) rather than the clock, and don't rush it.
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