Latvian Rupjmaize Bread (Printable Version)

Dense Latvian rye loaf with molasses and caraway seeds, featuring a robust crust and moist crumb.

# 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 (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 - In a large mixing bowl, combine warm water, molasses (or honey), and yeast. Stir gently and let stand for 10 minutes until foamy.
02 - Add 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 by hand or with a dough hook for 5–7 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 allow to rise at room temperature for 12–16 hours until doubled in size.
05 - Punch down dough and transfer to floured surface. Shape into a round or oval loaf and place on parchment-lined baking sheet or greased loaf pan.
06 - Cover the dough and let rise for 45–60 minutes until puffy.
07 - Preheat oven to 425°F.
08 - Dust the loaf’s surface with rye flour and optionally score the top with a sharp knife.
09 - Bake in the center of the oven for 45–50 minutes until deeply browned and hollow-sounding when tapped on the bottom.
10 - Remove loaf from oven and cool completely on a wire rack before slicing. Slice and toast for traditional serving.

# Additional Tips::

01 -
  • This bread keeps for days and actually tastes better toasted the next morning, making it the ultimate no-fuss weekday staple.
  • The long overnight rise means you barely do any hands-on work—perfect for busy lives and impatient bakers.
  • One loaf feeds a crowd, and it pairs with everything from butter to smoked fish to soup, so it's endlessly useful.
02 -
  • Don't panic about the sticky dough—rye flour absorbs liquid differently than wheat flour, and this stickiness is what keeps the finished bread moist and tender, not dense and dry.
  • The overnight rise is not optional; it's where rye bread develops its characteristic flavor and structure, and rushing it with a warm rise will give you something that tastes generic and falls apart.
  • Always toast your caraway seeds first if you have time; it's a small step that transforms them from almost invisible to genuinely delicious.
03 -
  • Toast caraway seeds in a dry pan for 1–2 minutes before adding them to the dough—this small step wakes up their flavor and makes people taste them instead of wondering about that subtle spice.
  • If your kitchen is very warm, the dough might rise faster than expected; check it at the 10-hour mark to avoid over-proofing.
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