Latvian Rupjmaize Bread (Printable)

Dense Latvian rye loaf seasoned with caraway seeds and molasses, perfect for toasting and hearty meals.

# 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 tbsp molasses or dark honey
06 - 2 tsp salt
07 - 2 tsp caraway seeds
08 - 1 tbsp vegetable oil, plus extra for greasing

→ For Baking

09 - Additional rye flour for dusting

# Step-by-Step:

01 - Combine warm water, molasses or honey, and yeast in a large bowl. Stir gently and let stand for 10 minutes until foamy.
02 - Add 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 smooth and elastic; the dough will remain sticky.
04 - Shape dough into a ball, place in a lightly oiled large bowl, cover with plastic wrap or damp towel, and let rise at room temperature for 12 to 16 hours until doubled.
05 - Punch down dough, transfer to lightly floured surface, and shape into a round or oval loaf. Place on parchment-lined baking sheet or greased loaf pan.
06 - Cover and let dough rise for 45 to 60 minutes until puffy.
07 - Preheat oven to 425°F.
08 - Dust top of loaf with rye flour and optionally score with a sharp knife.
09 - Bake in the center of the oven for 45 to 50 minutes until deeply browned and hollow-sounding when tapped on the bottom.
10 - Remove from oven and cool completely on a wire rack. Slice and toast before serving for best flavor.

# Expert Suggestions:

01 -
  • It actually tastes better the next day when the crumb firms up and the caraway flavor deepens.
  • One overnight rise means you can set it before bed and bake fresh bread by dinner.
  • It's forgiving—the dough wants to be slightly sticky, so there's less stress about kneading perfection.
  • Sliced and toasted with butter, it becomes the kind of simple meal that somehow feels indulgent.
02 -
  • Rye dough is naturally stickier than wheat dough—resist the urge to add more flour or you'll end up with a dense, heavy loaf.
  • That 12–16 hour rise isn't optional; it's where the flavor develops and the crumb becomes light and slightly open.
  • If your kitchen is very warm, you can reduce the rise time slightly, but watch it carefully—it should roughly double in size.
03 -
  • Toast the caraway seeds in a dry pan for a minute before adding them to the dough if you want a deeper, more pronounced nutty flavor.
  • If you can't find dark rye flour, a mixture of regular rye and whole wheat works in a pinch, though the flavor won't be quite as distinctive.
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