Latvian Rupjmaize Bread Traditional (Print)

Dense Latvian rye loaf with caraway seeds, robust crust, and moist crumb, ideal for toasting or 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 (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

# Directions:

01 - Combine warm water, molasses or honey, and active dry 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 bowl; mix with a wooden spoon until a sticky dough forms.
03 - Drizzle vegetable oil into the dough and knead by hand or with a dough hook for 5 to 7 minutes until smooth and elastic; dough will remain sticky.
04 - Shape the dough into a ball, lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature for 12 to 16 hours until doubled in size.
05 - Punch down the dough, transfer to a floured surface, shape into a round or oval loaf, and place on a parchment-lined baking sheet or greased loaf pan.
06 - Cover the loaf and let rise for 45 to 60 minutes until puffy.
07 - Preheat oven to 425°F.
08 - Dust the top of the 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 before slicing; slice and toast before serving for best flavor.

# Expert Advice:

01 -
  • A single overnight rise does almost all the work, leaving you with minimal hands-on time.
  • The caraway and molasses create an addictively complex flavor that tastes nothing like supermarket rye.
  • One loaf keeps for days and toasts beautifully, making it perfect for quick breakfasts or moody afternoon snacks.
02 -
  • Rye dough is naturally stickier than wheat dough; trust the process even when it feels wrong, and don't keep adding flour.
  • The overnight rise is non-negotiable—it's what transforms yeast-forward harshness into the deep, almost sourdough-like complexity that makes this bread special.
03 -
  • Don't panic if your dough looks too wet—rye dough should feel almost wetter than you think is right, and that moisture is what keeps the crumb tender.
  • If your kitchen is cold, the rise will simply take longer; you can extend it to 18 or even 20 hours without harm, and the flavor will only deepen.
Go Back