Latvian Rupjmaize Dense Rye (Printable)

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

# 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 additional for greasing

→ For Baking

09 - Additional rye flour for dusting

# Step-by-Step:

01 - In a large mixing bowl, combine warm water, molasses or honey, and yeast. Stir gently and let rest 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, noting it 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 dough and transfer to a floured surface. Shape into a round or oval loaf, place on parchment-lined baking sheet or greased loaf pan.
06 - Cover shaped loaf and allow to rise for 45 to 60 minutes until puffy.
07 - Preheat oven to 425°F.
08 - Dust the loaf top with rye flour and optionally score the surface with a sharp knife.
09 - Bake loaf in the oven’s center 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. For authentic enjoyment, slice and toast before serving.

# Expert Advice:

01 -
  • The long overnight rise does almost all the work, so you're really just mixing and waiting.
  • One loaf stays fresh for days and tastes better as it ages, toasted with butter or alongside soup.
  • Caraway seeds transform from something you might skip to the secret reason people ask for seconds.
02 -
  • Rye dough stays stickier than wheat dough—if you add extra flour trying to make it smooth, your bread will be dense and dry, so trust the tackiness.
  • The overnight rise isn't optional laziness; it's when the complex, slightly sour flavor that makes rupjmaize special actually develops, so rushing with a warm spot ruins the whole point.
  • Tapping the bottom to check for hollowness is real—a dull thud means the inside is still doughy, but a clear, crisp sound means you're done.
03 -
  • If your kitchen is very warm, the overnight rise might finish in 10-12 hours instead of 16, so start checking around hour 10—doubled size is the signal, not strict time.
  • A simple spray bottle of water misted on the oven walls in the first 10 minutes of baking creates steam that helps develop the crust.
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